Microbial Communities in Aquaculture Ecosystems Improving Productivi
This book sheds light on the major functions of microbial communities in aquaculture ecosystems, showing that by recycling nutrients, degrading organic matter and preventing disease outbreaks, a variety of microbes are truly beneficial to a wide range of
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Microbial Communities in Aquaculture Ecosystems Improving Productivity and Sustainability
Microbial Communities in Aquaculture Ecosystems
Nicolas Derome Editor
Microbial Communities in Aquaculture Ecosystems Improving Productivity and Sustainability
Editor Nicolas Derome Département de biologie (IBIS) Université Laval Quebec, QC, Canada
ISBN 978-3-030-16189-7 ISBN 978-3-030-16190-3 https://doi.org/10.1007/978-3-030-16190-3
(eBook)
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Preface
For the last two decades, the demand for fish proteins has dramatically increased and will certainly continue to rise along this century. However, such a rising demand for fish products implies significant ecological risks regarding capture fisheries. Furthermore, this increasing need for fish and seafood can no longer be met by capture fisheries alone as several fish stocks have been depleted: according to the FAO, almost 30% of global fish stocks are already harvested at an unsustainable level, whereas only 10% of fish stocks are still exhibiting abundances above their maximum sustainable yield. Also, because the overall capture fishery production is peaking since the late 1980s, the increase in fish protein demand translated into an ever-growing aquaculture production. Consequently, aquaculture is currently matching capture fishery landings with 47% of total fish production in 2016 (FAO 2018). Undoubtedly, aquaculture is becoming the leading mode of fish production for human consumption. However, similarly to capture fisheries, such a tremendous increase of aquaculture production is accompanied with serious ecological risks. By operating mostly on coastlines or near inland rivers
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