中文摘要：

通过拌料投喂的方式,研究来源于糟粕醋的融合乳杆菌（LAB041）和植物乳杆菌（LAB1036）分别对凡纳滨对虾生长、非特异性免疫力和抗逆性的影响。结果表明,拌料投喂8周后,LAB041可显著提高实验对虾的存活率、终全长、增重率和特定生长率（P〈0.05）,LAB041和LAB1036可显著降低对虾养殖的饲料系数（P〈0.05）。LAB041可显著提高实验对虾血清总抗氧化能力（T-AOC）和血清酸性磷酸酶（ACP）活性（P〈0.05）,显著降低对虾的血清超氧化物歧化酶（SOD）活性（P〈0.05）。虽然LAB1036可提高实验对虾对亚硝酸盐的耐受性和对虾的耐低盐能力,但单因素方差分析显示各组之间死亡率差异不显著（P〉0.05）,而LAB041和LAB1036均可显著降低对虾对高盐度的耐受性（P〈0.05）。

英文摘要：

Two strains of the genera Lactobacillus of bacteria, WeisseUa confusa （LAB041） and Lactobacillus plantarum （LAB1036）, isolated from Dross vinegar in Hainan were used to feed healthy larvae （20 days old） of Pacific white shrimp, Litopenaeus vannamei, to observe their effect on growth performance, non-specific immuni- ty and stress resistance of the Pacific white shrimp. The results showed that the survival rate, final length, weight gain percentage and specific growth rate of the pacific white shrimp treated after 8 weeks were significantly higher in the LAB041 group than in the control group （P 〈0.05 ）. There was significantly lower feed conversion ratio in the LAB041 and LAB1036 groups than in the control group （P 〈0.05）. The results of non-specific immu- nity parameters showed that the Pacific white shrimp fed the diets containing W. eonfusa （LAB041） had signifi- cantly higher activity of total antioxidant capacity （T-AOC） and acid phosphatase （ACP） than the control group （ P 〈 0.05 ）, and significantly lower superoxide dismutase （SOD） activity than the control group （P 〈 0.05）. The results of stress resistance experiment show that feeding the diets containing LAB1036 improved the tolerance of the Pacific white shrimp to nitrite and low level of salinity. However a single factor analysis of variance showed that there was no significant difference in mortality between the groups （P 〉 0. 05 ）. Feeding the diets containing LAB041 and LAB1036 significantly reduced the tolerance of shrimp to high salinity （P 〈 0.05 ）.