A Review on Fermentation Strategies in Aquafeeds: Principles, Applications and Future Directions for Sustainable Aquaculture

Abstract

Aquaculture has become the fastest-growing sector in food production, yet its reliance on fishmeal and conventional protein sources poses economic and environmental challenges. Fermentation has emerged as a transformative strategy in aquafeed processing, improving protein solubility, amino acid balance, and mineral bioavailability while reducing anti-nutritional factors (ANFs) and enhancing feed safety. This review synthesizes current knowledge on fermentation principles, techniques, microbial ecology, nutrient impacts, and practical applications across plant meals, animal by-products, and agro-industrial residues. Special attention is given to the role of fermentation in enhancing fish health, immunity, and gut microbiota balance. The review also highlights challenges in scalability, cost, and standardization, while exploring future perspectives such as precision fermentation, circular bioeconomy integration, and functional feed development. Overall, fermentation represents a sustainable, versatile, and innovative approach to aquafeed development, with significant potential to support global aquaculture growth.