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<p>Aquaculture faces increasing challenges in feed formulation due to the high cost and limited availability of conventional ingredients, prompting the search for sustainable, plant-based alternatives. However, the high fibre content and presence of anti-nutritional factors in plant materials limit their use in aquafeeds. Solid-state fermentation is a promising biotechnological approach to enhance the nutritional profile of plant-based feed ingredients. In this study, <i>Eichhornia crassipes</i> leaf meal was fermented using <i>Aspergillus niger</i> MTCC 281, <i>Bacillus subtilis</i> MTCC 2960, and <i>Chaetomium globosum</i> MTCC 4179, both individually and in combination, to assess their effects on nutrient composition and anti-nutritional factors. Fermentation significantly (p&lt;0.05) improved the nutritional quality of <i>E. crassipes</i> leaf meal, with the highest increase in crude protein (11.93%) observed in <i>B. subtilis</i>-fermented samples and the greatest reduction in crude fibre (15.06%) achieved with <i>C. globosum</i> fermentation. Additionally, fermentation resulted in a statistically significant reduction (p&lt;0.05) of key anti-nutritional factors across all microbial treatments, including tannins (52.36%), phytates (45.60%), saponins (60.83%), and oxalates (72.63%). A quantitative scoring method based on Min-Max normalization identified co-fermentation with <i>A. niger</i> and <i>B. subtilis</i> as the most effective in enhancing the nutritional profile of <i>E. crassipes</i> leaf meal. These findings suggest that solid-state fermentation can transform <i>E. crassipes</i>, an invasive aquatic weed, into a sustainable alternative feed ingredient for aquaculture. However, further research on digestibility, palatability, and fish performance trials is needed to validate its commercial viability.</p>

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Comparative evaluation of microbial fermentation on the nutritional and anti-nutritional profile of Eichhornia crassipes leaf meal

  • 期刊论文

  • 发表日期：

    2025年5月2日

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  • Mohd Ashraf Malik,
  • Parimal Sardar,
  • Sukham Munilkumar,
  • Tincy Varghese,
  • Naila M. Bhat,
  • Showkat Dar,
  • Sikendra Kumar

摘要

Aquaculture faces increasing challenges in feed formulation due to the high cost and limited availability of conventional ingredients, prompting the search for sustainable, plant-based alternatives. However, the high fibre content and presence of anti-nutritional factors in plant materials limit their use in aquafeeds. Solid-state fermentation is a promising biotechnological approach to enhance the nutritional profile of plant-based feed ingredients. In this study, Eichhornia crassipes leaf meal was fermented using Aspergillus niger MTCC 281, Bacillus subtilis MTCC 2960, and Chaetomium globosum MTCC 4179, both individually and in combination, to assess their effects on nutrient composition and anti-nutritional factors. Fermentation significantly (p<0.05) improved the nutritional quality of E. crassipes leaf meal, with the highest increase in crude protein (11.93%) observed in B. subtilis-fermented samples and the greatest reduction in crude fibre (15.06%) achieved with C. globosum fermentation. Additionally, fermentation resulted in a statistically significant reduction (p<0.05) of key anti-nutritional factors across all microbial treatments, including tannins (52.36%), phytates (45.60%), saponins (60.83%), and oxalates (72.63%). A quantitative scoring method based on Min-Max normalization identified co-fermentation with A. niger and B. subtilis as the most effective in enhancing the nutritional profile of E. crassipes leaf meal. These findings suggest that solid-state fermentation can transform E. crassipes, an invasive aquatic weed, into a sustainable alternative feed ingredient for aquaculture. However, further research on digestibility, palatability, and fish performance trials is needed to validate its commercial viability.