Aquaculture Microbiology and Biotechnology, Volume 2

299 Pages·2009·2.2 MB·English

by  Didier Montet

Aquaculture
Microbiology and
Biotechnology
Volume 2
Aquaculture
Microbiology and
Biotechnology
Volume 2
Editors
Didier Montet
Centre International de Recherche en Agronomie
pour le Développement (CIRAD)
Montpellier
France
Ramesh C. Ray
Central Tuber Crops Research Institute
Bhubaneswar
India
CRC Press 6Su0i0te0 3B0ro0k, eBno Scoau nRda tPoanr,k FwLa y3, 3N4W87 Science Publishers
Taylor & Francis Group 270 Madison Avenue
an informa business N2 ePwar Yk oSrqk,u NarYe ,1 M00il1to6n Park Enfield, New Hampshire
www.crcpress.com Abingdon, Oxon OX 14 4RN, UK
Published by Science Publishers, P.O. Box 699, Enfi eld, NH 03748, USA
An imprint of Edenbridge Ltd., British Channel Islands
E-mail: [email protected] Website: www.scipub.net
Marketed and distributed by:
CRC Press 6Su0i0te0 3B0ro0k, eBno Scoau nRda tPoanr,k FwLa y3, 3N4W87
Taylor & Francis Group 270 Madison Avenue
an informa business New York, NY 10016
2 Park Square, Milton Park
www.crcpress.com Abingdon, Oxon OX 14 4RN, UK
Copyright reserved © 2011
ISBN 978-1-57808-711-2
Library of Congress Cataloging-in-Publication Data
Aquaculture microbiology and biotechnology/editors, Didier
Montet, Ramesh C. Ray.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-57808-574-3 (hardcover)
1. Fishes--Diseases. 2. Fishes--Genetics. 3.Microbial
biotechnology. 4. Aquaculture. I. Montet, Didier. II. Ray,
Ramesh C.
SB171.A72 2009
639.3--dc22
2009003772
The views expressed in this book are those of the author(s) and the publisher does not assume
responsibility for the authenticity of the fi ndings/conclusions drawn by the author(s). Also
no responsibility is assumed by the publishers for any damage to the property or persons as
a result of operation or use of this publication and/or the information contained herein.
All rights reserved. No part of this publication may be reproduced, stored in
a retrieval system, or transmitted in any form or by any means, electronic,
mechanical, photocopying or otherwise, without the prior permission of the
publisher, in writing. The exception to this is when a reasonable part of the text is
quoted for purpose of book review, abstracting etc.
This book is sold subject to the condition that it shall not, by way of trade or otherwise
be lent, re-sold, hired out, or otherwise circulated without the publisher’s prior
consent in any form of binding or cover other than that in which it is published
and without a similar condition including this condition being imposed on the
subsequent purchaser.
Printed in the United States of America
Preface
This is the second volume of the 2-volume series. Except for the fi rst two
chapters, this volume deals with post harvest aspects of aquaculture,
pathogens associated with sea foods, bioremediation of fi sh waste
management and advalorization of fi sh waste products. In Chapter 1,
Pintado and his colleagues have broadly discussed the various strategies
such as formation of bio-fi lms, culture of microalgae and bacteriophages,
prebiotics and probiotics, biofi lters, 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 fi sh 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 fi sh 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 fi sh.
Fermented fi sh is used both as fl avouring and as a source of protein. Fish
fermentation in the Southeast Asian region normally lasts for 3-9 months
and the fi sh fl esh may be liquefi ed 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
fi sh 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 fi sh sauces, fi sh pastes and fermented fi sh products
available globally with emphasis on the manufacturing processes,
microbiology and proximate and nutrient compositions.
vi Aquaculture Microbiology and Biotechnology
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, fi sh and crustaceans. Likewise, corals
provide numerous bioactive compounds including hormones, antibiotics
and pharmaceuticals. The last three chapters in this volume deal with fi sh
industry waste and by-products management. Worawattanamateekul and
Ray in Chapter 8 have briefl y discussed microbial remediation of fi sh and
shrimp culture systems. In Chapter 9, Arvanitoyannis and his colleagues
have described fi sh 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 fi sh 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 fi sh industry wastes.
Didier Montet
Ramesh C. Ray
Contents
Preface v
List of Contributors ix
1 New Strategies for the Control of Bacterial Infections in 1
Marine Fish Larval Rearing
José Pintado, María J. Prol, José Luis Balcázar,
Miquel Planas and Pavlos Makridis
2 Probiotics in the Larval Culture of Aquatic Organisms 31
Bruno Gomez-Gil, Ana Roque and Sonia Soto-Rodriguez
3 Microbial Degradation of Seafood 47
Françoise Leroi and Jean-Jacques Joffraud
4 Microbiological Safety and Quality of Processed 73
Shrimps and Fishes
Md. Latiful Bari, Sabina Yeasmin, Shinichi Kawamoto
and Kenji Isshiki
5 Molecular Detection of Seafood-Borne Human 101
Pathogenic Bacteria
Robert E. Levin
6 Fermented Fish and Fish Products: An Overview 132
Smita H. Panda, Ramesh C. Ray, Aly F. El Sheikha,
Didier Montet and Wanchai Worawattanamateekul
7 Bioprospecting of Marine Microalgae, Corals and 173
Microorganisms
V. Venugopal
8 Microbial Remediation of Fish and Shrimp Culture 197
Systems and their Processing Industry Wastes
Wanchai Worawattanamateekul and Ramesh C. Ray
viii Aquaculture Microbiology and Biotechnology
9 Fish Waste Management: Treatment Methods Based to 218
the Use of Microorganisms
Ioannis S. Arvanitoyannis, Aikaterini Kassaveti
and Theodoros Varzakas
10 Microbial Reclamation of Fish Industry By-products 249
N. Bhaskar, N.M. Sachindra, P.V. Suresh and N.S. Mahendrakar
Index 277
Color Plate Section 289
List of Contributors
Arvanitoyannis, Ioannis S.
Department of Agriculture Icthyology and Aquatic Environment,
School of Agricultural Sciences, University of Thessaly, Fytokou Street,
38446 Nea Ionia Magnesias, Volos, Hellas, Greece
E-mail: [email protected]
Balcázar, José Luis
Instituto de Investigacións Mariñas (CSIC), Eduardo Cabello nº 6, 36208
Vigo, Galicia, Spain
Present address: Institut Català de Recerca de l’Aigua. Parc Científi c i
Tecnològic de la Universitat de Girona, Emili Grahit 101, 17003, Girona,
Catalonia, Spain
Bari, Md. Latiful
Centre for Advanced Research in Science, University of Dhaka, Dhaka-
1000, Bangladesh, Tel.: [phone] Ext 4721, Fax: [phone]
E-mail:[email protected]
Bhaskar, N.
Department of Meat, Fish and Poultry Technology, Central Food
Technological Research Institute, Mysore 570 020, India
E-mail: [email protected]
El Sheikha, Aly F.
Minufi ya University, Faculty of Agriculture, Department of Food
Science and Technology, 32511 Shibin El Kom, Minufi ya Government,
Egypt, Tel.: [phone], Fax: [phone]
E-mail: [email protected]
Gomez-Gil, Bruno
CIAD, A.C. Mazatlan Unit for Aquaculture and Environmental
Management. AP 711 Mazatlan, Sinaloa, Mexico 82000
E-mail: [email protected]
x Aquaculture Microbiology and Biotechnology
Isshiki, Kenji
Division of Marine Life Science, Research Faculty of Fisheries Science,
Hokkaido University, 3-1-1, Minato-cho, Hakodate, Hokkaido
041-8611, Japan, Tel. & Fax: [phone]
E-mail: isshiki@fi sh.hokudai.ac.jp
Joffraud Jean-Jacques
Ifremer, Laboratoire Science et Technologie de la Biomasse Marine, BP
21105, 44311, Nantes, France
Kassaveti, Aikaterini
Department of Agriculture Icthyology and Aquatic Environment School
of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446
Nea Ionia Magnesias, Volos, Hellas, Greece
Kawamoto, Shinichi
Food Hygiene Laboratory, National Food Research Institute,
Kannondai-2-1-12, Tsukuba 305- 8642, Japan, Tel.: [phone],
Fax: [phone]
E-mail: [email protected]
Leroi, Françoise
Ifremer, Laboratoire Science et Technologie de la Biomasse Marine, BP
21105, 44311, Nantes, France, Tel.: [phone], Fax: [phone]
E-mail: fl [email protected]
Levin Robert, E.
Department of Food Science, Massachusetts Agricultural Experiment
Station, University of Massachusetts, Amherst, MA 01003,
Fax: [phone], Tel.: [phone]
E-mail: [email protected]
Mahendrakar, N.S.
Department of Meat, Fish and Poultry Technology, Central Food
Technological Research Institute, Mysore 570 020, India
Makridis, Pavlos
Institute of Aquaculture, Hellenic Center for Marine Research, P.O. Box
2214, Iraklion, Crete, Greece
Montet, Didier
Centre de Coopération Internationale en Recherche Agronomique
pour le Développement, CIRAD, UMR Qualisud, TA 95B/16, 34398
Montpellier Cedex 5, France, Tel.: [phone], Fax: [phone]
E-mail: [email protected]
List of Contributors xi
Panda, Smita H.
Agri-Bioresource Research Foundation, 81, District Centre, Chandra-
sekharpur, Bhubaneswar 751 010, Orissa, India; Tel./Fax: [phone]
E-mail: [email protected]
Pintado, José
Instituto de Investigacións Mariñas (CSIC), Eduardo Cabello nº 6, 36208
Vigo, Galicia, Spain
E-mail: [email protected]
Planas, Miquel
Instituto de Investigacións Mariñas (CSIC), Eduardo Cabello nº 6, 36208
Vigo, Galicia, Spain
Prol, María J.
Instituto de Investigacións Mariñas (CSIC), Eduardo Cabello nº 6, 36208
Vigo, Galicia, Spain
Ray, Ramesh C.
Regional Centre, Central Tuber Crops Research Institute, Bhubaneswar
751 019, Orissa, India, Tel./Fax: [phone]
E-mail: [email protected]
Roque, Ana
IRTA-Sant Carles de la Rápita, Crta. Poble Nou, Km 5.5, Sant Carles de
la Rápita, Spain 43540
Sachindra, N.M.
Department of Meat, Fish and Poultry Technology, Central Food
Technological Research Institute, Mysore 570 020, India
Suresh, P.V.
Department of Meat, Fish and Poultry Technology, Central Food
Technological Research Institute, Mysore 570 020, India
Soto-Rodriguez, Sonia
CIAD, A.C. Mazatlan Unit for Aquaculture and Environmental
Management. AP 711 Mazatlan, Sinaloa, Mexico 82000
Varzakas, Theodoros
School of Plant Sciences, TEI Kalamatas, Greece
Venugopal, V.
Former Scientifi c Offi cer, Food Technology Division, Bhabha Atomic
Research Centre, Mumbai 400 076, India
E-mail: [email protected]