Aquaculture Microbiology and Biotechnology, Volume Two

Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associated with aquaculture and waste management. This book addresses strategies for control of bacterial infection in farmed aquatic organism products. It covers: spoilage of fresh fish, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human pathogenic bacteria.

New Strategies for the Control of Bacterial Infections in Marine Fish Larval Rearing: José Pintado, María J. Prol, José Luis Balcázar, Miquel Planas and Pavlos MakridisProbiotics in the Larval Culture of Aquatic Organisms: Bruno Gomez-Gil, Ana Roque and Sonia Soto-RodriguezMicrobial Degradation of Seafood: Françoise Leroi and Jean-Jacques JoffraudMicrobiological Safety and Quality of Processed Shrimps and Fishes: Md. Latiful Bari, Sabina Yeasmin,Shinichi Kawamoto and Kenji IsshikiMolecular Detection of Seafood Borne Human Pathogenic Bacteria: Robert E. LevinFermented Fish and Fish Products: An Overview: Smita H. Panda, R.C. Ray, Aly F. El Sheikha, Didier Montet and Wanchai WorawattanamateekulBioprospecting of Marine Microalgae, Corals and Microorganisms: V. VenugopalMicrobial Remediation of Fish and Shrimp Culture Systems and their Processing Industry Wastes:Wanchai Worawattanamateekul and R.C. RayFish Waste Management; Treatment Methods Based to the Use of Microorganisms: Ioannis S. Arvanitoyannis, Aikaterini Kassaveti and Theodoros VarzakasMicrobial Reclamation of Fish Industry By-products: N. Bhaskar, N.M. Sachindra, P.V. Suresh and N.S. Mahendrakar