lautnusantara.comVibrio bacterial infections are among the leading causes of shrimp farming failures in tropical regions, including Indonesia. Environmental factors such as water temperature, salinity, pH, dissolved oxygen, and organic matter content play a significant role in determining the severity and prevalence of these infections. This article reviews the relationship between pond water quality parameters and the emergence of Vibrio infections in cultured shrimp, as well as environmentally-based prevention strategies.

Introduction

Shrimp farming, particularly of Litopenaeus vannamei (whiteleg shrimp), is a vital sector in Indonesia’s fisheries economy. However, intensive farming practices are often accompanied by the emergence of diseases, especially those caused by Vibrio bacteria such as Vibrio harveyi, V. parahaemolyticus, and V. vulnificus. Vibrio-related diseases can lead to tissue damage, mass mortality, and substantial economic losses.

Poor water quality is a major trigger for increased virulence and population growth of Vibrio bacteria. Therefore, a thorough understanding of how aquatic environmental conditions influence disease dynamics is essential for effective mitigation efforts.

Vibrio Bacteria and Their Pathogenicity

Vibrio bacteria are Gram-negative bacteria naturally found in marine and estuarine environments. Several species are pathogenic to shrimp, especially under suboptimal environmental conditions. Vibrio infections can cause symptoms such as blackened shrimp exoskeleton, lesions, reduced appetite, and sudden death.

Vibrio virulence tends to increase in favorable environmental conditions, including high water temperatures, poor water quality, and accumulated organic matter in the pond bottom.

The Role of Environmental Factors in Vibrio Infections

1. Water Temperature
   The optimal temperature for Vibrio growth ranges from 28–35°C. Elevated water temperatures can accelerate bacterial proliferation and suppress shrimp immune systems.

2. Salinity
   Low or excessively high salinity levels can stress shrimp, making them more susceptible to infection. For instance, Vibrio parahaemolyticus thrives at 15–25 ppt salinity.

3. Water pH
   The ideal pH for shrimp farming is between 7.5 and 8.5. pH levels below 7 or above 9 can disrupt shrimp metabolism and enhance pathogen activity.

4. Dissolved Oxygen (DO)
   DO levels below 4 mg/L can reduce shrimp resistance to infection. Anaerobic conditions also promote the growth of pathogenic microorganisms.

5. Organic Matter and Ammonia
   High concentrations of organic matter and total ammonia in ponds facilitate the proliferation of pathogenic microbes, including Vibrio. Waste from uneaten feed and shrimp feces exacerbates this issue without proper management.

Prevention and Control Strategies

1. Water Quality Management
   Regular monitoring of water parameters such as temperature, pH, DO, and salinity is crucial. Proper aeration and sufficient water circulation help maintain a stable pond environment.

2. Pond Bottom Management
   Regular removal of pond sediments prevents the accumulation of organic matter, which can serve as a growth medium for bacteria.

3. Use of Probiotics and Immunostimulants
   Periodic application of probiotics helps control pathogenic Vibrio populations in both the water column and pond bottom. Immunostimulants in feed can also enhance shrimp immune response.

4. Sustainable Farming Systems
   Biofloc systems, recirculating aquaculture systems (RAS), or crop rotation methods (e.g., polyculture) are sustainable alternatives that reduce disease risks and environmental impact.

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