Assessment on Optimum Azolla Cultivation and Bioactive Properties of Lactobacillus-Fermented Azolla

Abstract

The Malaysian poultry industry faces urgent challenges due to the increasing cost of imported feed. In addition, the presence of Escherichia coli which is responsible for colibacillosis in poultry can decrease broiler’s meat quality. Furthermore, due to its physiological characteristics, susceptibility towards heat stress is becoming a growing concern in the poultry industry since oxidative stress can interfere with the immune system which will lead to death. Thus, exploring new and low-cost food alternatives is crucial. One of the livestock food alternatives researched by many experts is the water fern Azolla. This plant was proven to contain various nutritional properties including protein, essential amino acids, minerals, and vitamins. Additionally, fermentation with Lactobacillus was also proven to enhance the bioactive properties of its fermentation products. This is due to this bacterium's ability to produce bacteriocin and aid enzymatic reactions that release bioactive compounds from its substrate. Hence, this study intends to investigate the optimum cultivation for Azolla in Malaysia’s climate, isolate Lactobacillus from a common probiotic drink, and evaluate the bioactive compounds of the Lactobacillus-fermented Azolla.