Microorganisms for Sustainable Aquaculture

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Veterinary Microbiology".

Deadline for manuscript submissions: 31 March 2026 | Viewed by 1283

Special Issue Editor


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Guest Editor
Malaga Oceanographic Centre (COMA), Spanish Institute of Oceanography (IEO), Spanish National Research Council (CSIC), 29002 Malaga, Spain
Interests: search for new functional ingredients; evaluation of the effect of new ingredients in the fish immune response; use of functional ingredients as potential adjuvants in oral vaccines
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Special Issue Information

Dear Colleagues,

Aquaculture is the fastest growing and most rapidly advancing food production sector, playing a key role in the global economy and is anticipated to become a major source of protein in the coming decades. However, the industry faces several significant challenges, including increasing demand from a growing global population, disease outbreaks, excessive reliance on synthetic chemicals and antibiotics, and adverse environmental impacts. To address these concerns, sustainable alternatives, such as the use of beneficial microorganisms, have gained considerable attention. These microorganisms offer a promising, environmentally friendly solution to many of aquaculture's challenges.

Beneficial microorganisms—including bacteria, yeast, fungi, bacteriophages, and microalgae—play a vital role in improving water quality, enhancing health status, increasing survival rates, promoting growth, and reducing harmful pathogens. This approach not only supports sustainable aquaculture practices but also reduces the need for antibiotics, contributing to the production of high-quality, eco-friendly aquatic products that benefit both consumer health and industry sustainability.

By integrating these biological tools, the aquaculture industry can advance towards a more sustainable and environmentally conscious future. This Special Issue highlights the significance of research aimed at optimizing the use of microorganisms in aquaculture and emphasizes their role in fostering sustainable practices.

Dr. Patrícia Díaz-Rosales
Guest Editor

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Keywords

  • aquaculture
  • diseases
  • probiotics
  • bacteriophages
  • immune response
  • water quality
  • functional ingredients

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Published Papers (1 paper)

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Research

23 pages, 3278 KB  
Article
Skim Milk as a Multifunctional Cryoprotectant for Fish Probiotic Enterococcus spp.: Impact on Viability During Lyophilization and Long-Term Storage
by Matheus Gomes da Cruz, Ana Maria Souza da Silva, Karen Dayana Prada-Mejia, Hector Henrique Ferreira Koolen, Guilherme Campos Tavares and Gustavo Moraes Ramos Valladão
Microorganisms 2025, 13(11), 2486; https://doi.org/10.3390/microorganisms13112486 - 30 Oct 2025
Viewed by 1014
Abstract
This study investigated the efficacy of different cryoprotectants (maltodextrin, skim milk, trehalose, sucrose, fructose, and dextrose) in protecting probiotic cultures isolated from the microbiota of arapaima (Arapaima gigas) (Enterococcus faecium CRBP46 and Enterococcus gallinarum CRBP19) during lyophilization, storage (−25 °C, [...] Read more.
This study investigated the efficacy of different cryoprotectants (maltodextrin, skim milk, trehalose, sucrose, fructose, and dextrose) in protecting probiotic cultures isolated from the microbiota of arapaima (Arapaima gigas) (Enterococcus faecium CRBP46 and Enterococcus gallinarum CRBP19) during lyophilization, storage (−25 °C, 4 °C, and 25 °C for 120 days), and exposure to simulated gastrointestinal fluids (SGF). Cell surface hydrophobicity and the ultrastructural aspects of the coating matrices were also evaluated. Skim milk, trehalose, and dextrose (only for E. gallinarum) protected Enterococcus spp. against the negative effects of lyophilization, resulting in minimal viability loss (≤0.03 log CFU/g) and ≥99.50% survival. All cryoprotectants promoted stability (≥8.87 log CFU/g) for both bacteria when stored at refrigeration and freezing temperatures for 120 days. However, only skim milk maintained high viability (≥6.83 log CFU/g) for Enterococcus spp. during 120 days of storage at room temperature. Additionally, Enterococcus spp. lyophilized with skim milk demonstrated stability in SGF, with high cell viability (≥8.97 log CFU/g) and survival over 97%. Skim milk also significantly increased the cell adhesion capacity of Enterococcus spp., making them more hydrophobic. Scanning electron microscopy showed that Enterococcus cells were incorporated into the skim milk matrix and that its lower porosity directly contributed to the preservation of cell viability. Therefore, we conclude that skim milk is the most effective cryoprotectant under the tested conditions for E. faecium and E. gallinarum, as it ensured stability and high viability for both bacteria throughout all post-lyophilization challenges, maintaining bacterial concentrations above those suggested for probiotic formulations. Our findings provide unprecedented insights into the development of long-term stable, dry autochthonous probiotics, aiming to strengthen a more sustainable aquaculture for the arapaima, the Amazon’s giant fish. Full article
(This article belongs to the Special Issue Microorganisms for Sustainable Aquaculture)
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