From microbes to fish the next revolution in food production

Luis Rafael Martínez-Córdova, Marcel Martínez-Porchas*, Maurício Gustavo Coelho Emerenciano, Anselmo Miranda-Baeza, Teresa Gollas-Galván

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

61 Scopus citations

Abstract

Increasing global population and the consequent increase in demand for food are not a new story. Agroindustrial activities such as livestock help meet this demand. Aquaculture arose decades ago and revolutionized the agroindustrial activity as a significant food generator. However, like livestock, aquaculture is based on finite resources and has been accused of being unsustainable. Abandoning aquaculture is not an option considering the food, foreign exchange, and employment it generates, and therefore must be reinvented. Among the many alternatives suggested to make aquaculture more sustainable, microorganisms have been highlighted as a direct food source for cultured fish and crustaceans, a strategy that promises to revolutionize aquaculture by eliminating waste. Considering waste, as part of a cycle, it can increase stock densities and reduce emissions of contaminants and operational costs.

Original languageEnglish
Pages (from-to)287-295
Number of pages9
JournalCritical Reviews in Biotechnology
Volume37
Issue number3
DOIs
StatePublished - 3 Apr 2017

Bibliographical note

Publisher Copyright:
© 2016 Informa UK Limited, trading as Taylor & Francis Group.

Keywords

  • Aquaculture biotechnology
  • bacteria as food source
  • biofloc technology
  • eco-friendly aquaculture
  • fishmeal substitution
  • sustainable aquaculture

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