Dual Culture Solid State Fermentation of Azolla sp. Using Rhizopus sp. and Lactiplantibacillus plantarum for Nutritional Enhancement
DOI:
https://doi.org/10.24191/y8k1jv62Keywords:
Azolla, Dual culture fermentation, Nutritional enhancement, Lactiplantibacillus plantarum, RhizopusAbstract
The increasing demand for sustainable and cost-effective animal feed has driven research into enhancing the nutritional quality of alternatives protein sources, such as plant resources. Azolla, a fast growing aquatic fern, is rich in nutrients but contains high level of insoluble fiber and antinutritional factors (ANFs), limiting its digestibility in animal diets. This study evaluated the potential of dual culture solid state fermentation (SSF) using two GRAS strains, Rhizopus sp., isolated from local tempeh, and Lactiplantibacillus plantarum, a lactic acid bacterium isolated from rumen samples, to enhance the nutritional composition of Azolla. Proximate analyses were conducted following AOAC (2005) methods. Dual culture SSF significantly (p < 0.05) increased total protein and lipid contents by 24% and 60%, respectively, while reducing crude fiber by over 50% after days of incubation, compared to single culture fermetations. These results higlight the synergistic enzymatic interactions between fungal and bacterial strains, underscoring dual culture SFF as a promising biotechnological approach for developing nutritionally enriched, sustainable feed ingredients.
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