BIOtecnia Vol. 16, Núm. 3 (2014) > Martínez-Córdova

USO DE MICROORGANISMOS EN EL CULTIVO DE CRUSTÁCEOS

Luis Rafael Martínez-Córdova, Marcel Martínez-Porchas, José Antonio López-Elías, Luis Fernando Enríquez-Ocaña

 

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.

Palabras clave

Acuicultura; bioflóculos; biopelículas; consorcios microbianos; bioremediación.

Texto completo:

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Referencias

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