The Cultivation Of Azolla and The Antimicrobial Properties of Fermented Azolla with Lactobacillus Bacteria

Abstract

Azolla, known for its remarkable nutrient composition, has attracted significant interest as a viable substitute feed in the chicken industry. The plant's rapid growth and simple cultivation process make it a practical choice for improving the quality of animal feed while also reducing costs. In addition, Azolla has the potential to exhibit antibacterial and antifungal activities, especially when it is fermented with Lactobacillus bacteria. The objective of this study is to analysed the optimum conditions for the cultivation of Azolla in Malaysian climate, to isolate Lactic acid bacteria from a common probiotic drink and to determine the antimicrobial properties of fermented Azolla with lactobacillus