The effect of the tidal cycle on the phytoplankton community assemblage in a mangrove-dominated tropical tidal creek.

A comparative assessment of phytoplankton dynamics during low tide (LT) and high tide (HT) was conducted from February 2022 to January 2023 in a tropical mesotidal creek, Manori, Mumbai, India. In total, 124 phytoplankton species were recorded. The HT resulted in greater species richness (124 species) and diversity indices (Shannon-Wiener's index) than the LT (102 species). The Pielou's evenness (J') and Simpson's dominance index (1-D) did not show significant fluctuations with the tides due to the marine phytoplankton species moving rhythmically in and out of the creek with the tides. Overall, the seasonal abundance was maximum during pre-monsoon at HT (5.79 × 103 u/L) and lowest in monsoon at LT (0.45 × 103 u/L), whereas spatial abundance was maximum at S1 (HT- 4.04 × 103 u/L) at HT and lowest at S3 (LT- 0.75 × 103 u/L) at LT. The diatoms dominated in their abundance (1.83 × 103 u/L and 3.82 × 103 u/L in HT) and diversity (77 in LT and 92 in HT). The species such as Coscinodiscus centralis, Coscinodiscus granii, Coscinodiscus radiatus, Triops furca, Melosira varians, Nitzchsia palea, Chaetoceros affinis, Skeletonema marinoi, Stephanocyclus meneghinianus, Planktoniella sol and Skeletonema costatum were the dominant native residents in the creek. SIMPER analysis revealed that the maximum similarity was during the monsoon (47.65%), and the minimum was during the pre-monsoon (38.10%) at LT. However, in HT, the maximum similarity of phytoplankton shifted to post-monsoon (63.85%) and the minimum during the pre-monsoon (46.71%). The mean value of richness (d') and Shannon's diversity (H') showed a moderate phytoplankton diversity in the system. The environmental parameters (water temperature > pH > nitrate > salinity > DO > Alk > silicate) have a greater influence on the distribution of the phytoplankton community with tides as revealed by the Canonical correspondence analysis. Therefore, it has been found that tides play a significant role in the distribution and abundance of the phytoplankton community in a mesotidal creek environment.

Harnessing value and sustainability: Fish waste valorization and the production of valuable byproducts.

The valorization of by-products, that are residual materials resulting from commercial product manufacturing, holds significant potential in various industries such as food, agrochemical, medical, and pharmaceutical sectors. This chapter explores the utilization of fish waste as a means to achieve sustainability in fish resources and enhance the production of profitable products. By developing cost-effective technologies, the abundant global supply of fish by-products can be transformed into low-cost sources of proteins and functional hydrolysates. This alternative approach in the food industry utilizes fish and seafood waste to generate valuable compounds with nutritional and functional properties, surpassing those found in traditional mammal products. Despite being commonly discarded, fish heads, viscera, skin, tails, blood, and seafood shells contain a wealth ofminerals, lipids, amino acids, polysaccharides, and proteins suitable for human health applications. This chapter presents an exploration of the various products and bioactive compounds that can be derived from seafood waste, contributing to a more sustainable and value-driven future.

Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation.

ABSTRACT: Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.