Gut bacterial communities play a crucial role in shrimp growth and health. However, these communities are still vulnerable to pressures (such as high temperatures) that hinder their functions. Here, shrimps were cultured for 6 weeks at three different temperatures: a variable temperature (control group, falling from 23.7 to 20.8°C with ambient temperature) and two fixed temperatures (26 and 30°C) to study their effects on growth, enzyme activity and gut microbes of shrimp. The results indicated that increasing temperature significantly decreased the survival rate of shrimp but had a significant rise in shrimp growth performances with the higher phosphatase enzyme activities than control group. Although the high temperature did not change the alpha diversity indexes of the bacterial communities, their compositions were significantly different, compared with that of control group. The relative abundances of the top 10 families showed a discrepancy in the dominance of the bacterial community, represented by Vibrionaceae and Mycoplasmataceae at 26 and 30°C groups, and Rhodobacteraceae and Flavobacteriaceae in the control group. These results indicate that temperature changes mainly affected the compositions of bacterial community, which increased the susceptibility of shrimp to some pathogenic bacterial species, such as Vibrio, thus leading to a low survival rate of shrimp.

中文翻译：

---

高温对虾（Litopenaeus vannamei）水质、生长性能、酶活性和肠道细菌群落的影响

肠道细菌群落在虾的生长和健康中起着至关重要的作用。然而，这些社区仍然容易受到阻碍其功能的压力（如高温）的影响。在这里，虾在三个不同的温度下培养了 6 周：一个可变温度（对照组，随着环境温度从 23.7 降至 20.8°C）和两个固定温度（26 和 30°C），以研究它们对生长、酶的影响虾的活动和肠道微生物。结果表明，温度升高显着降低了虾的成活率，但随着磷酸酶活性高于对照组，虾的生长性能显着提高。虽然高温没有改变细菌群落的α多样性指数，但它们的组成存在显着差异，与对照组相比。前10个科的相对丰度显示出细菌群落的优势存在差异，以26和30°C组的弧菌科和支原体科为代表，对照组为红杆菌科和黄杆菌科。这些结果表明，温度变化主要影响细菌群落的组成，从而增加了虾对某些病原菌的易感性，例如弧菌，从而导致虾成活率低。