Journal of Marine Biology

The use of plant and animal derived ingredients in aquafeeds is influenced by multiple factors, including antinutritional compounds, reduced nutrient bioavailability, indigestible components, and microbial contaminants. To address these challenges, the application of fermentation technology (using bacteria and fungi) in aquafeed formulations has recently attracted considerable attention. Evidence indicates that fermentation enhances nutrient accessibility and feed bioavailability, improves palatability, increases digestibility, and facilitates the removal of antinutritional factors from dietary ingredients, thereby improving growth performance and fish health. Therefore, to achieve sustainable aquaculture, the incorporation of fermented feed ingredients into aquafeeds is essential. In this study, different fermentation methods, the characteristics of fermented feed ingredients, factors influencing the fermentation process, and the quality of fermented products for use in aquaculture nutrition are examined.