Implication of fermented plant protein ingredients: a critical review of nutrition, physiology andgrowth: related aspects

Recently, aquaculture has some limitations, such as the limited availability of land, water, feed ingredients, and biosecurity concerns. Managing economic activity has become mandatory to confront global climate change. In the last few decades, fish meal recognized the bestsource of protein for aquafeeds; though, the shortage of fish meal supply and its high demand have encouraged its replacement with different plant ingredients, which have been increasingly used in aquafeeds in comparison to fish meal, making them the most viable choice as an alternative. However, plant protein ingredients are recognized for their high content of antinutritional factors (ANFs), which limits their use in feed. Recently, the application of fermentation to overcome these problems has gained significant attention because it provides the health and growth-promoting benefits, palatability, enhance nutrients assimilation, availability and breakdown ANFs in plant protein ingredients that consequently effect on growth, immune system response, disease outbreaks and control pathogen infections that target to achieve aquaculture sustainability. The present review were discuss the use of advanced processing and fermentation technology techniques to reduce or eliminate ANFs and increase nutritional value in plant protein sources and effects on fish.