A gut feeling about abalone
South African marine biotechnologists have found a way to harness mother nature to improve the artificial existence of farmed abalone, the shellfish delicacy in huge demand in Japanese and Chinese restaurants. Laboratory research at the University of Cape Town is on the brink of providing abalone farmers with a major economic edge in the competitive global industry. Probiotics to the rescue. Good bacteria "It all developed from an academic point of view," explained Dr Vernon Coyne of the Molecular and Cell Biology Department at UCT. "We asked the question - because abalone are grazers,...