Микробная ферментация может повысить питательность и безопасность кормов для аквакультуры в Африке

The global demand for aquatic foods is increasing, placing pressure on traditional feed resources and driving the search for sustainable alternatives. In Sub-Saharan Africa, where aquaculture can contribute to food security and economic growth, the challenge of developing cost-effective and nutritious fish feed remains important. Against this backdrop, research conducted by scientists at the International Centre of Insect Physiology and Ecology (ICIPE) in Nairobi, Kenya, under the Development and Scaling of Sustainable Feeds for Resilient Aquatic Food Systems in Sub-Saharan Africa (FASA) project led by WorldFish, is shedding new light on a promising solution: microbial fermentation. Early findings suggest that fermentation could enhance the nutritional quality and safety of selected feed ingredients by increasing key nutrients, such as protein, while reducing anti-nutritional compounds that can limit nutrient absorption. If confirmed through the final publication, the research could provide valuable insights for developing more sustainable fish feeds across the region. Exploring the Potential of Fermentation The forthcoming study examined different fermentation methods applied to 12 commonly used feed ingredients, including plant-based proteins, insect meals, and fish meal. While these ingredients are widely used in aquaculture feeds, some contain naturally occurring anti-nutritional factors that may affect nutrient utilization and fish performance. Preliminary results indicate that a combined fermentation process involving Lactobacillus plantarum, a beneficial bacterium, and Saccharomyces cerevisiae, a commonly used yeast, may offer particularly encouraging outcomes. Researchers observed improvements in protein quality and in vitro digestibility among several of the tested ingredients. Early Indications of Improved Feed Safety and Efficiency Initial analyses also suggest that fermentation may help reduce anti-nutritional factors found in certain feed ingredients. These compounds can interfere with nutrient uptake and affect the efficiency of feed utilization. Researchers additionally observed signs that the fermentation process could enhance the microbial safety of feed ingredients. Preliminary assessments indicate that the fermented samples met accepted safety benchmarks, highlighting the potential of fermentation as a tool for improving feed quality while reducing risks associated with feed contamination. Supporting Sustainable Aquaculture Development The research comes at a time when the aquaculture sector is actively seeking alternative protein sources to reduce dependence on increasingly constrained resources such as wild-caught fish. Plant-based ingredients and insect meals offer promising alternatives, but their nutritional limitations can present challenges. Early findings from the upcoming study suggest that microbial fermentation could help unlock the nutritional potential of these alternative ingredients, making them more suitable for aquaculture feeds. If validated through further research and publication, this approach could contribute to improved feed performance, improved fish health and production, and more resilient aquatic food systems. Advancing Innovation Through Partnership The collaboration between ICIPE and WorldFish demonstrates the value of research partnerships in addressing practical challenges facing aquaculture producers. Through the FASA project, researchers are exploring innovations that could help improve feed quality, strengthen fish production systems, and support sustainable aquaculture growth across Sub-Saharan Africa. The findings will add to growing evidence on how microbial fermentation could support the development of safer, more nutritious and sustainable fish feeds Cover image: Research under the FASA project is exploring how microbial fermentation could improve the nutritional quality and safety of locally available fish feed ingredients in Sub-Saharan Africa. Photo: WorldFish