Visionneuse

Date_TXT

USA: CRC Press, 2011

Cote

639.3 MON/V2

Auteur

Montet, Didier

Sujet

Aquaculture; microbiology; biotechnology

Type de document

Livre

Description :

This is the second volume of the 2-volume series. Except for the first two chapters, this volume deals with post harvest aspects of aquaculture, pathogens associated with sea foods, bioremediation of fish waste management and advalorization of fish waste products. In Chapter 1, Pintado and his colleagues have broadly discussed the various strategies such as formation of bio-films, culture of microalgae and bacteriophages, prebiotics and probiotics, biofilters, etc and associated mechanisms for the control of bacterial infections in marine larval rearing. Gomez-Gill and his colleagues in Chapter 2 have dealt exclusively with the applications of probiotics in larval culture.
In Chapter 3, Leroi and Joffraud have discussed the various spoilage bacteria associated with fresh, preserved and processed fish and shrimp.
Bari and his colleagues in Chapter 4 have focused on sea food diseases and illness, consumers’ perception of seafood safety and quality and other health-related issues. Levin in Chapter 5 further elaborated the
conventional and molecular techniques available for detection and enumeration of human infections and toxin producing bacteria that are native to marine environments and that are found associated with sea
food.
In warm regions such as tropical countries, access to fresh fish can be a problem mainly in rural areas owing to the shortage of ice and lack of refrigeration. Fermentation is the most important way of preserving fish.
Fermented fish is used both as flavouring and as a source of protein. Fish fermentation in the Southeast Asian region normally lasts for 3-9 months and the fish flesh may be liquefied or turned into a sauce or paste. Some of the products include Nuoc-mam of Vietnam and Cambodia, Nam-pla of Thailand, Sushi of Japan and Patis of the Philippines. The fermented whole fish products include Plaa som, Som-fug, Hoi Dorng from Thailand, Jeotkals from Korea, Burong isda from the Philippines, Colombo cure and lona Ilishi
from India, Sri Lanka and Bangladesh.
In Chapter 6, Panda and her colleagues have given an overview of the different types of fish sauces, fish pastes and fermented fish products available globally with emphasis on the manufacturing processes,
microbiology and proximate and nutrient compositions.
Chapter 7 exclusively describes the potentials of bio-prospecting microalgae, corals and other microorganisms as sources of valuable nutraceuticals and other compounds. Microalgae have industrial uses
as raw material for carotenoids, vitamins, fatty acid supplements and as feed additives for poultry, livestock, fish and crustaceans. Likewise, corals provide numerous bioactive compounds including hormones, antibiotics and pharmaceuticals. The last three chapters in this volume deal with fish
industry waste and by-products management. Worawattanamateekul and Ray in Chapter 8 have briefly discussed microbial remediation of fish and shrimp culture systems. In Chapter 9, Arvanitoyannis and his colleagues
have described fish industry waste management with particular emphasis on the use of microorganisms. In the last chapter (10), Bhaskar and his colleagues have elaborately discussed microbial reclamation of fish waste especially with reference to fermentation techniques and application of microbial protease to recover value-added products like enzymes, carotenoids, poly-unsaturated fatty acids, etc. from fish industry wastes.