Keywords:
Use of bacterial proteins from fermentation technologies in aquaculture nutrition Book Section
M. Longshaw;A. Chalaris;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 223–259, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
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@incollection{longshaw_use_2026,
title = {Use of bacterial proteins from fermentation technologies in aquaculture nutrition},
author = {M. Longshaw and A. Chalaris and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000018.xml},
doi = {10.1163/9789004692824-009},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {223–259},
publisher = {Wageningen Academic},
abstract = {Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.