USO DE MICROORGANISMOS EN EL CULTIVO DE CRUSTÁCEOS

Autores/as

  • Luis Rafael Martínez-Córdova DICTUS, Universidad de Sonora.
  • Marcel Martínez-Porchas CIAD
  • José Antonio López-Elías DICTUS, Universidad de Sonora.
  • Luis Fernando Enríquez-Ocaña DICTUS, Universidad de Sonora.

DOI:

https://doi.org/10.18633/bt.v16i3.141

Palabras clave:

Acuicultura, bioflóculos, biopelículas, consorcios microbianos, bioremediación.

Resumen

El presente documento es una revisión actualizada sobre el uso de microorganismos en acuicultura que incluye experiencias internacionales, nacionales, regionales e institucionales sobre el tema. Los microorganismos han sido ampliamente utilizados desde hace siglos en diversos procesos para la preparación y procesamiento de diversos alimentos (pan, queso, vino, cerveza, etcétera). Sus usos en acuicultura son relativamente recientes y han sido mayormente utilizados como prebióticos o probióticos para mejorar la calidad del ambiente de cultivo, así como la condición fisiológica, nutricional y sanitaria de los organismos cultivados. Recientemente se les ha encontrado aplicación práctica e importante como biomasa directa para alimentar a camarones y peces bajo condiciones de cultivo. En la revisión fueron destacados aspectos, como la composición nutricional de diversos microorganismos autotróficos y heterotróficos, las estrategias para su manejo y las experiencias de su uso en la acuicultura de diversas especies.

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Publicado

2014-12-30

Cómo citar

Martínez-Córdova, L. R., Martínez-Porchas, M., López-Elías, J. A., & Enríquez-Ocaña, L. F. (2014). USO DE MICROORGANISMOS EN EL CULTIVO DE CRUSTÁCEOS. Biotecnia, 16(3), 50–55. https://doi.org/10.18633/bt.v16i3.141

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