Application status and development prospect of fermented ingredients in aquaculture
2025
Bin Li | Abir Boukhennou | Jianchun Shao | Liang Miao | Yang Du | Jiong Chen
The aquaculture industry relies heavily on fishmeal as the primary protein source in aquafeeds. However, the increasing demand and limited availability of wild fish resources have led to a significant increase in fishmeal prices, posing a major challenge for the industry. Microbially fermented animal, plant, and single-cell proteins have emerged as potential alternative protein sources that offer a balanced nutritional profile at a lower cost. This review provides a comprehensive overview of the recent advancements in the utilization of fermented feed ingredients in aquaculture. This article focuses on research progress made in understanding the effects of fermented ingridient on nutrient absorption, growth performance, immune response of intestinal epithelial tissue, maintenance of intestinal microbial barriers, and impact on water quality in aquaculture systems. The two main types of fermentation processes, solid-state and liquid fermentation, are discussed along with their advantages and challenges. Factors affecting the quality of fermented ingredients, such as the type of microorganisms used, fermentation conditions, and substrate composition, were also explored. This review proposes strategies to promote and implement the use of microbial fermented ingredients in aquaculture practices, with the aim of developing a sustainable and cost-effective solution for aquafeed. The adoption of fermented feed ingredients has the potential to enhance the sustainability and profitability of the aquaculture industry, while meeting the growing global demand for aquatic products.
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