Microbial solutions to improve shrimp health and production

Part of the Fish Health and Nutrition theme from the Environmental and Applied Biology Research Group
Live shrimp held in hands over a shrimp farm
Shrimp aquaculture is one of the fastest-growing and most valuable sectors of the global seafood industry. With global production of 6 million metric tonnes annually, worth over $45 billion, it plays a crucial role in food security, economic development, and international trade.
However, the sector faces a number challenges, including disease outbreaks and environmental stressors which disrupt microbial balance. The microbiome, a critical component of shrimp health, influences digestion, immunity, and resilience to pathogens. Current approaches to disease often fail to address the root cause of microbial imbalances (i.e. dysbiosis), leading to poor outcomes.
 

Evaluating the Microbiome Homeostasis in Gut Health and Immunity for Thriving Whiteleg shrimp (Litopenaeus vannamei) – MIGHT 'Y' Shrimp

The MIGHT 'Y' Shrimp project aims to explore the relationship between microbiome stability and shrimp health, immunity, and resilience to environmental stressors. Funded by CRISPS and Lallemand, the study contributes to sustainable aquaculture by developing microbial interventions as viable alternatives to antibiotics. It will establish mechanistic, evidence-based insights into how novel microbial solutions prevent dysbiosis triggered by abiotic stressors while modulating immune and metabolic pathways to enhance overall shrimp performance.
By advancing both fundamental and applied microbiome research, the project will provide practical solutions for improving shrimp health, productivity, and environmental resilience. Its findings will have direct industry applications, promoting sustainable aquaculture practices while reducing antibiotic dependency.

Effects of yeast-derived functional feed additives on the health and immune functions of whiteleg shrimp (Litopenaeus vannamei)

Mannan oligosaccharides (MOS) are prebiotic, non-digestible carbohydrates found in the cell walls of yeast (Saccharomyces cerevisiae) as well as in certain other sources, such as legumes and marine algae. They are known to modulate the gut microbiota, enhance immune responses, and improve disease resistance in aquaculture species. MOS function primarily by promoting beneficial microbial populations while inhibiting the colonisation of opportunistic pathogens, thereby reducing the risk of intestinal dysbiosis and enhancing overall gut integrity.
This project focuses on evaluating the effects of MOS derived from brewer's yeast on the health and immune functions of whiteleg shrimp (Litopenaeus vannamei). The study aims to determine the optimal inclusion level of MOS and assess its impact on shrimp growth, survival, immune response, gut microbiome, and intestinal health. The study will analyse shrimp growth performance, feed utilisation, morphology, gene expression, and microbiome composition through advanced molecular and microbiological techniques. The project is funded by the University of Plymouth and Leiber GmbH, with results expected to contribute to improved sustainable aquaculture practices and potential alternatives to antibiotics in shrimp farming.

CRISPS funded by

 

Aquaculture: Fish Health and Nutrition

The University of Plymouth has a strong research track record in the fields of fish health and nutrition dating back more than three decades. 
Led by Professor Daniel Merrifield , the Fish Health and Nutrition research team actively engages with hatcheries, aquaculture farms and various other organisations, nationally and internationally, to support and conduct research and development at fundamental and applied levels contributing to United Nations Sustainable Development Goals, 2 (Zero Hunger), 12 (Sustainable Consumption and Production) and 14 (Life Below Water).
 
Sustainable aquaculture facilities