The Use of Selected Bacteria and Yeasts to Control . in Live Food.

species are a significant causative of mass mortality in mariculture worldwide, which can quickly accumulate in live food and transmit into the larval gut. With restrictions on the use of antibiotics in aquaculture, finding a proper solution to reduce the risk of Vibriosis is vital. This study aimed to evaluate the susceptibility of Vibrio harveyi, V. campbellii, V. anguillarum, and V. parahaemolyticus to twenty-six bacterial and yeast strains and use the beneficial ones to enrich live food (Branchiopod, , rotifer, and copepod, ). Thus, a modified disk diffusion method was applied. After a susceptibility assay, the bacteria and yeast beneficial in suppressing the species were labeled by fluorescent stain and used to measure the accumulation potential in different live foods. Also, the beneficial bacteria and yeast were used to enrich live foods, and then the count of loaded was estimated after 5, 10, 15, and 20 hours by the serial dilution method. From the total bacteria and yeast strains that were used, Candida parapsilosis, Pseudoalteromonas and inhibited all four species. The results of microbial labeling showed that in , in rotifers, and in copepods had the highest accumulation rate. The results of the estimation of loaded in different live foods also showed that the use of beneficial bacteria and yeast each significantly reduced the count of . Application of bacteria and yeast to suppress pathogenic maybe a sustainable method for preventing this pathogen from harmfully invading aquaculture and may also aid in reducing the chances of antibiotic resistance in pathogenic .