Assessment of Optimal Cultivation and Antibacterial Property of Azolla Fermented with Lactic Acid Bacteria

Abstract

Malaysia confronts significant challenges in poultry farming, particularly with broilers' susceptibility to various bacteria, notably Staphylococcus aureus. The rise of antimicrobial-resistant S. aureus strains among animal handlers underscores the urgent need for antibiotic-free practices. Research suggests that Azolla, a prolific freshwater fern known for its rapid growth and rich protein content, can provide both nutritional benefits and antibacterial properties when incorporated into poultry feed, making it a potential sustainable alternative to antibiotics. However, optimal cultivation conditions for Azolla in Malaysia's climate are not well understood, hampering its effective use. Additionally, the combination of fermented Azolla with lactic acid bacteria (LAB), such as Lactobacillus casei, and its antibacterial effects against S. aureus remain unexplored. LAB is recognized for its probiotic properties and benefits on gut health, which can enhance Azolla's nutritional composition and antibacterial properties when used in solid-state fermentation (SSF). Identifying the optimal conditions for Azolla cultivation in Malaysia and investigating its fermentation with LAB could significantly contribute to sustainable and nutritious feed sources for poultry, addressing both feed efficiency and antibacterial concerns. This study aims to analyze the growth curve of LAB isolated from probiotic drinks and investigate the effects of SSF on Azolla's antibacterial properties against S. aureus.