Feed Fermentation Technology and Role of Microbial Strains: A Review
Author (s)
Olifan Bekele Gedefa, Usman Abdullahi, Mengistu Kefale Getahun, & Weynishet Demsie Aklog
Abstract
Global demand for animal protein is projected to exceed 30% of agricultural output by 2050, placing unprecedented pressure on feed resources. While conventional feed processing methods improve hygiene and palatability, they can inadvertently reduce nutrient bioavailability and generate anti‑nutritional factors. Microbial fermentation offers a low‑cost, eco‑friendly alternative that addresses these limitations. This narrative review examines feed fermentation technology and the decisive role of microbial strains in enhancing feed quality for livestock and aquaculture. Three primary fermentation platforms are discussed: solid‑state fermentation, submerged fermentation, and two‑stage/hybrid systems, along with critical process parameters including temperature, pH, moisture, aeration, inoculum size, and fermentation time. The selection of microbial strains is identified as the “soul” of fermentation. We review the functional roles of bacterial, yeast, and fungal strains, as well as the synergistic benefits of multi‑strain consortia including bacterial–fungal and yeast–bacterial co‑cultures. The influences of fermented feed on aquaculture are analysed across four domains: feed efficiency (improved feed conversion ratio and protein digestibility), immune function (activation of phagocytic cells and cytokine upregulation), gut health (increased villus height and mucosal barrier integrity), and product quality (enhanced pigmentation and shelf life). We conclude that feed fermentation technology represents a transformative strategy aligning with circular bio‑economy principles, and we identify emerging trends including precision fermentation, CRISPR‑based strain improvement, and integration with insect‑based protein production.
Key words: Feed fermentation, Solid-state fermentation (SSF), Microbial strains, Aquaculture, Gut health, Immunostimulant, Single-cell protein.
| Title: | Feed Fermentation Technology and Role of Microbial Strains: A Review |
|---|---|
| Author: | Olifan Bekele Gedefa, Usman Abdullahi, Mengistu Kefale Getahun, & Weynishet Demsie Aklog |
| Journal Name: | Journal of Scientific Reports |
| Website: | http://ijsab.com/jsr |
| ISSN: | ISSN: 2708-7085 (Online), ISSN: 3079-9317 (Print) |
| Publisher | IJSAB International |
| DOI: | https://doi.org/10.58970/JSR.1212 |
| Media: | Online |
| Volume: | 14 |
| Issue: | 1 |
| Acceptance Date: | 11/06/2026 |
| Date of Publication: | 14/06/2026 |
| PDF URL: | http://ijsab.com/wp-content/uploads/1212.pdf |
| Free download: | Available |
| Page: | 189-206 |
| First Page: | 189 |
| Last Page: | 206 |
| Paper Type: | Narrative Review |
| Current Status: | Published |
Cite This Article:
Gedefa, O. B., Abdullahi, U., Getahun, M. K., & Aklog, W. D. (2026). Feed Fermentation Technology and Role of Microbial Strains: A Review, Journal of Scientific Reports, 14(1), 189-206. DOI: https://doi.org/10.58970/JSR.1212
About Author (s)
Olifan Bekele Gedefa (Corresponding author), Wuxi Fishery College of Nanjing Agricultural University, Jiangsu, China; Alage ATVET College, Oromia, Ethiopia; Labor and Skill Ministry of Ethiopia, Ethiopia. ORCID: https://orcid.org/0009-0009-3071-1843
Usman Abdullahi, Wuxi Fishery College of Nanjing Agricultural University, Jiangsu, China; Environmental Health Council of Nigeria (EHCON), Kaduna state liaison office, Nigeria. ORCID: https://orcid.org/0009-0002-8493-2077
Mengistu Kefale Getahun, Wuxi Fishery College of Nanjing Agricultural University, Jiangsu, China.
Weynishet Demsie Aklog, Wuxi Fishery College of Nanjing Agricultural University, Jiangsu, China.
DOI: https://doi.org/10.58970/JSR.1212
This Post Has Been Viewed 1,299 Times
Summarize this article with:
