Evaluation of Dual Culture (LAB & Monascus Sp.) Fermented Azolla-Rice Bran (ARB) Mix as a Diet Substrate for the Juvenile Pangasius sp.

Abstract

Aquaculture production has expanded dramatically, now accounting for more than 50% of global aquatic protein production for human consumption. This rapid expansion has caused fishmeal prices to skyrocket and threatens the sustainability of aquaculture, which has prompted the hunt for a sustainable alternative protein source. While plant-based proteins have proven potential as alternative protein sources, their inclusion in fish diets may impair fish digestibility and growth due to the presence of insoluble fibres and antinutritional factors (ANFs). Thus, this research aims to explore the efficiency of solid-state fermentation (SSF) using a lactic acid bacterium (LAB), Lacticaseibacillus paracasei Shirota and the red fungus Monascus sp. on Azolla and rice bran (ARB) mixture to enhance the functional and nutritional quality of these plant-based substrates.