Application status and development prospect of fermented ingredients in aquaculture
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 anima...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Aquaculture Reports |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352513425002285 |
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| author | Bin Li Abir Boukhennou Jianchun Shao Liang Miao Yang Du Jiong Chen |
| author_facet | Bin Li Abir Boukhennou Jianchun Shao Liang Miao Yang Du Jiong Chen |
| author_sort | Bin Li |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-06d75ff2279d4ce987982b21902e4f1b |
| institution | OA Journals |
| issn | 2352-5134 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Aquaculture Reports |
| spelling | doaj-art-06d75ff2279d4ce987982b21902e4f1b2025-08-20T02:05:19ZengElsevierAquaculture Reports2352-51342025-07-014210284210.1016/j.aqrep.2025.102842Application status and development prospect of fermented ingredients in aquacultureBin Li0Abir Boukhennou1Jianchun Shao2Liang Miao3Yang Du4Jiong Chen5State Key Laboratory for Quality and Safety of Agro-Products, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Quality and Safety of Agro-Products, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, ChinaKey Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; National Engineering Research Center of marine biotechnology and Engineering, Ningbo UniversityState Key Laboratory for Quality and Safety of Agro-Products, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, ChinaState Key Laboratory for Quality and Safety of Agro-Products, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, China; Key Laboratory of Aquacultural Biotechnology, Ningbo University, Ministry of Education; Corresponding author at: Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China.State Key Laboratory for Quality and Safety of Agro-Products, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Ningbo University, Ningbo 315211, China; Key Laboratory of Applied Marine Biotechnology of Ministry of Education, Ningbo University, Ningbo 315211, China; National Engineering Research Center of marine biotechnology and Engineering, Ningbo University; Key Laboratory of Aquacultural Biotechnology, Ningbo University, Ministry of Education; Correspondence to: Laboratory of Biochemistry and Molecular Biology, School of Marine Sciences, Meishan Campus, Ningbo University, Ningbo 315832, China.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.http://www.sciencedirect.com/science/article/pii/S2352513425002285Sustainable aquacultureFermented ingredientsFishmealNutritional immunityMicroorganism |
| spellingShingle | Bin Li Abir Boukhennou Jianchun Shao Liang Miao Yang Du Jiong Chen Application status and development prospect of fermented ingredients in aquaculture Aquaculture Reports Sustainable aquaculture Fermented ingredients Fishmeal Nutritional immunity Microorganism |
| title | Application status and development prospect of fermented ingredients in aquaculture |
| title_full | Application status and development prospect of fermented ingredients in aquaculture |
| title_fullStr | Application status and development prospect of fermented ingredients in aquaculture |
| title_full_unstemmed | Application status and development prospect of fermented ingredients in aquaculture |
| title_short | Application status and development prospect of fermented ingredients in aquaculture |
| title_sort | application status and development prospect of fermented ingredients in aquaculture |
| topic | Sustainable aquaculture Fermented ingredients Fishmeal Nutritional immunity Microorganism |
| url | http://www.sciencedirect.com/science/article/pii/S2352513425002285 |
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