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Development of a new dietary material from unutilized algal resources using fermentation skills
https://fra.repo.nii.ac.jp/records/2010894
https://fra.repo.nii.ac.jp/records/2010894c45c2374-2c6a-487b-808b-0557a96f5332
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fra_k_31_25.pdf (909.2 KB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
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| 公開日 | 2024-10-02 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Development of a new dietary material from unutilized algal resources using fermentation skills | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | eng | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | fish diet; lactic acid fermentation; marine silage; seaweed | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||
| アクセス権 | ||||||||||||||
| アクセス権 | open access | |||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||
| 著者 |
内田, 基晴
× 内田, 基晴
WEKO
1176
× Miyoshi, Tatsuo
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| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | Decreasing fishmeal supply is a major concern for the future of the aquaculture industry. Efforts to use protein from plants to replace the fishmeal diet have been made. However, algal biomass is another candidate to replace dietary fishmeal. Marine silage (MS) is fish dietary material prepared from algae by a fermentation process. During the 34th U.S.- Japan Aquaculture Panel Symposium, we reported on a method to prepare MS from seaweed by lactic acid fermentation. The objective of this work is to report recent progress. The fermentation of seaweeds can be performed by enzymatic saccharification by cellulase, followed by the fermentation process with the use of lactic acid bacteria. MS was first prepared with Undaria pinnatifida (a brown alga). In this study, we prepared MS with Ulva spp. (green algae) which was causing nuisance blooms in Japanese coastal waters. We also tested preparing MS from microalgae. Developing MS is interesting from three viewpoints. First, it makes possible the conversion of algal biomass resources into dietary materials for aquaculture. Secondly, the fermentation product is acidic and long-lasting at room temperature without storage energy costs. Therefore, surplus cultured microalgae can be preserved and utilized depending on a demand. Finally, fermented materials are expected to have some useful functions that contribute to fish health. We believe that MS is a new dietary material to compensate for the lack of fishmeal and can contributes the production of high quality cultured fish. | |||||||||||||
| 言語 | en | |||||||||||||
| 書誌情報 |
ja : 水産総合研究センター研究報告 en : Bulletin of Fisheries Research Agency 巻 31, p. 25-29, ページ数 5, 発行日 2010-10 |
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| 出版者 | ||||||||||||||
| 出版者 | 水産総合研究センター | |||||||||||||
| 言語 | ja | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||
| 収録物識別子 | 1346-9894 | |||||||||||||
| 書誌レコードID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AA11589591 | |||||||||||||
| 情報源 | ||||||||||||||
| 識別子タイプ | Local | |||||||||||||
| 関連識別子 | fra_k_31_25 | |||||||||||||
| 著者版フラグ | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
