Probióticos en Acuacultura: Avances Recientes del Uso de Levaduras en Peces Marinos
Palabras clave:
probióticos, levaduras marinas, pecesResumen
El uso de probióticos para el cultivo de peces marinos y dulceacuícolas, se incrementa cada vez más, debido a los
efectos positivos que éstos confieren al hospedero. Las levaduras son probióticos, que han mostrado promover el
crecimiento, la supervivencia, la actividad y la expresión de genes codificantes para las principales enzimas
digestivas, cuando son administrados durante la etapa larvaria. Entre los beneficios aportados por estos
microorganismos, encontramos el suministro de poliaminas, las cuales promueven diversos procesos fisiológicos
vitales para el hospedero. En peces teleósteos, se ha observado que la administración de levaduras vivas en la dieta,
estimula el sistema inmune y antioxidante así como la expresión de genes relacionados en el sistema inmune,
confiriendo protección contra patógenos. Así mismo, en los juveniles, también se ha demostrado que se promueve la
actividad de ciertas enzimas digestivas, permitiendo obtener mejores rendimientos en el crecimiento.
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