In vitro study of lysinibacillus macroides probiotic properties and its effects on growth survival and immunological parameters in cyprinus carpio

Abstract

The present study was attempted to examine the influence of dietary supplementation of probiotic Lysinibacillus macroides (LM) on growth, survival, haematological, serum biochemical parameters and immunological parameters in the freshwater Cyprinus carpio fingerlings fed with five different feeding regimes. Bacteria was isolated from the gut of C. carpio fish. Ten bacterial strains were isolated from the fish gut. Out of the ten strains, five strains were subjected for in vitro screening of potential probiotics. Preliminary study was carried out by in vitro screening of isolated strains on antagonistic property. L. macroides inhibited pathogenic bacteria. Thus, L. macroides was selected for further in vitro screening process. Results of in vitro screening showed that L. macroides could survive in low pH, high bile concentrations, high temperature, susceptible to antibiotics and inhibited pathogen. Hence, L. macroides is considered as a probiotic. Effect of L. macroides as a probiotic on growth and survival of C. carpio fingerlings, pelletized probiotic feed was prepared in the concentrations of 2% LM, 4% LM, 6% LM and 8% LM. Control feed was prepared without probiotics. C. carpio fingerlings were cultured in different feeding regimes. Morphometric and growth parameters of C. carpio fingerlings were increased in probiotic feeding regimes compared to control feeding regimes. newline