Use of Yeasts as Probiotics in Fish Aquaculture

By P. Navarrete, D. Tovar‐Ramírez. 2014

87 citations recorded by the source corpus.

According to the UN Food and Agriculture Organization (FAO), “aquaculture, probably the fastest growing food-producing sector, now accounts for nearly 50 percent of the world's food fish” [1]. However, production is hampered by unpredictable mortalities that may be due to the negative interactions between fish and pathogenic bacteria. Intensive fish farming has resulted in a problematic growth in bacterial diseases, prompting the necessary and intensive use of antimicrobials for their treatment.

Subfields: Animal Science and Zoology, Aquatic Science, Food Science

View Paper: https://www.semanticscholar.org/paper/b9a60c5f415c2aa6b228b7f896314bd9bea6e605