Developed over several decades, the concept of aquatic biotechnology refers to aquatic organisms, be they of animal or plant origin. It involves transforming biological resources into products for human and animal consumption. The emergence of transgenic fish (such as AquAdvantage salmon) and their use as foodstuffs has reopened the societal debate on the place of genetically modified organisms in our diet.
This new aquaculture based on genetic engineering is known as the "blue revolution." However, "blue" biotechnology is not limited to the production of genetically modified organisms; it also involves the use of biotechnological processes, such as enzymatic hydrolysis and fermentation, on aquatic resources.
Aquatic Biotechnologies presents an overview of these biotechnological processes (genetic, enzymatic and fermentative engineering) as applied to aquatic organisms and their production methods (traditional aquaculture and aquaculture producing genetically modified organisms).
Table of Contents
Preface vii
Introduction ix
Chapter 1 The Biological Characteristics of Organisms Involved in Blue Biotechnologies 1
1.1 Fish 1
1.1.1 Tilapia 1
1.1.2 Trout 3
1.1.3 Atlantic salmon 5
1.1.4 Carp 6
1.2 Algae 8
1.2.1 Microalgae 8
1.2.2 Macroalgae 10
1.3 Other aquatic plants 12
Chapter 2 Production Methods 13
2.1 Fish farming 13
2.1.1 Traditional fish farming 13
2.1.2 Fish farming with transgenic fish or the concept of theblue revolution 23
2.2 Algoculture 56
2.2.1 Traditional seaweed farming 56
2.2.2 Transgenic algae production 72
Chapter 3 Biotechnological Processing Methods 83
3.1 Enzymatic engineering (enzymatic hydrolysis) 83
3.1.1 Enzymatic engineering applied to fish matrices 83
3.1.2 Enzymatic engineering applied to algal matrices 94
3.2 Fermentation 117
3.2.1 Fermentation applied to fish matrices 117
3.2.2 Fermentation applied to algal matrices 124
Chapter 4 Products and Markets 133
4.1 Some examples of marketed and traditional products 133
4.2 Main markets 140
Chapter 5 Regulations 147
5.1 Transgenic products 147
5.2 Other products 149
Conclusion 161
References 163
Index 173
