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

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

61 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)287-295
Número de páginas9
PublicaciónCritical Reviews in Biotechnology
Volumen37
N.º3
DOI
EstadoPublicada - 3 abr. 2017

Nota bibliográfica

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

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