La Biomasa Microbiana como Ingrediente en la Nutrición Acuícola
Palabras clave:
biomasa microbiana, nutrición acuícola, levaduras, microalgas, bacterias.Resumen
Los productos derivados de la pesca y la acuacultura tendrán un papel primordial en la satisfacción de las
necesidades alimentarias de la creciente población humana. La harina de pescado utilizada para la
manufactura de alimentos acuícolas representa un recurso limitado que experimenta alta demanda y una serie
de debates ambientales. Entre las diversas fuentes alternativas de nutrientes, la biomasa microbiana producida
a partir de organismos heterótrofos y autótrofos ha sido considerada como un sustituto prometedor para
reemplazar ingredientes derivados de animales y plantas. Diversos estudios han demostrado que algunas
especies de levaduras, bacterias y microalgas son candidatos viables para ser cultivados y que además
muestran excelentes características nutricionales. Aunque los costos de producción para generar biomasa
microbiana aún siguen siendo altos, nuevos métodos se han centrado en la utilización de substratos
alternativos para su producción. Las características nutricionales de los microorganismos y las tecnologías
emergentes para su producción, permiten pronosticar un mayor uso en la fabricación de alimentos. El presente
manuscrito revisa el estado actual del uso de microorganismos como ingredientes en la nutrición acuícola,
enfatizando aquellos que muestran un sólido potencial como aditivos funcionales y/o ingredientes para
remplazar la harina de pescado. Se presenta una síntesis de técnicas de evaluación nutricional aplicadas para
evaluar el desempeño de la biomasa microbiana, así como resultados recientes sobre los efectos de su
incorporación en dietas formuladas. La capacidad fisiológica que presentan diversas especies de organismos
acuáticos para utilizar este tipo de insumos alternativos es discutida.
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