Shrimp nursery process by fermented rice bran

The shrimp disease outbreak is a problem in Thailand's shrimp farming. Modern shrimp culture is concerned with a shrimp's health to prevent the outbreak. The use of probiotics and a shrimp nursery program are applied to relieve this problem. Missions of Environmental Management and Energy for Communities and Circular Economy (EEC&C) Research Group, is Integrating knowledge of aquaculture, biotechnology, and environment to find a simple technology for farmer application. A preliminary study of EEC&C found fermented rice bran with probiotics can create natural food during nursery time. A concentration of fermented rice bran at 50 g/m3 can induce zooplankton by 1,210 inds./l. Which is higher than zooplankton in the pond by 30 inds./l. After 32 days of the nursery, shrimp length was 4 cm. Result of the preliminary study has shown the efficiency of fermented rice bran for building a food chain during nursery time.  For a fermented rice bran application, this study aims to determine the time for fermented rice brans which good nutrition and physical component. The second objective is the effect of mixing microorganisms for the fermented process. And the last objective is to determine the amount of fermented rice bran for promoting the growth rate of shrimp during nursery time. The result of this study is a new application for shrimp farmers to increase survival rate, and productivity and reduce costs.