Integrated Biotechnological Strategies for the Sustainability and Quality of Mediterranean Sea Bass (<i>Dicentrarchus labrax</i>) and Sea Bream (<i>Sparus aurata</i>).

Summary

This paper provides an integrated review of biotechnological approaches applied to two commercially dominant Mediterranean aquaculture species, sea bass and sea bream, with a focus on improving both production sustainability and end-product quality. It likely synthesises evidence on the use of probiotics, functional feed ingredients, fermentation technologies, and potentially genomic or microbiome-based strategies within controlled aquaculture systems. The work appears positioned at the intersection of food science and aquaculture sustainability, reflecting growing interest in reducing the environmental footprint of finfish farming whilst maintaining nutritional and sensory quality.

UK applicability

Although sea bass and sea bream are primarily farmed in Mediterranean countries such as Greece, Turkey, and Italy, the biotechnological strategies reviewed — including probiotic use and feed reformulation — are broadly applicable to UK aquaculture systems, particularly for salmon and trout farming, and are relevant to UK food industry standards and sustainability commitments.

Key measures

Product quality indices (e.g. flesh texture, lipid profile, fatty acid composition); growth performance metrics; feed conversion ratios; microbiological and sustainability indicators (inferred)

Outcomes reported

The study likely reviews or evaluates biotechnological strategies — such as probiotic supplementation, fermentation-based feed additives, or genomic tools — aimed at enhancing the sustainability, welfare, and flesh quality of farmed sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Outcomes probably include measures of fish health, nutrient composition, growth performance, and product quality attributes.

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