Lipolytic Effect of Staphylococcus warneri for Obtaining High-Quality Fishmeal from Fish Waste Fermentation

• Published in: Waste and biomass valorization Vol. 13; no. 5; pp. 2519 - 2530
• Main Authors: Natalia, Quintero P., Cristina, Ramírez T., Germán, Bolivar E.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 2022; Springer Nature B.V
• Subjects: Amino acids; Animal nutrition; Bacteria; Digestibility; Economic development; Engineering; Environment; Environmental Engineering/Biotechnology; Fermentation; Fish meal; Fishery products; Fishing; Industrial Pollution Prevention; Inoculum; Lactic acid; Lipids; Microorganisms; Nutrient content; Nutrition; Original Paper; Proteins; Relative humidity; Renewable and Green Energy; Shelf life; Staphylococcus; Substrates; Waste Management/Waste Technology; Lipolytic activity; Fishmeal; Fish waste; Fermentation; Digestibility
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-021-01668-8

Introduction
The fishing industry has one of the largest influences on economic development in the Colombian Pacific region. Fishmeal is a product of this industry; however, the shelf-life of fishmeal is limited by its lipid content. This study aimed to transform fish waste through fermentation to obtain fishmeal with high digestibility and a low lipid content as a usable product in animal nutrition.
Methods
The bacteria,
Pediococcus acidilactici
(C20) and
Staphylococcus warneri
(BL24), of the lactic acid and lipolytic groups, respectively, were selected as fermentative microorganisms. Four treatments were established (T1: control (endogenous bacteria), T2: inoculum with C20, T3: inoculum with BL24, and T4: mixed inoculum (BL24/C20)), and fermentation lasted 4 days. The temperature was maintained at 35 °C under the relative humidity of the city of Cali. The fermentation kinetics were evaluated by analyzing the pH, fat content, protein content, and substrate consumption. At the end of fermentation, treatments had significant differences (p < 0.05) with T3 and T4 where reduced the lipid content by 25.26% and 31.77% respectively.
Results
Fishmeal with T3 treatment had high protein digestibility, lower peroxide value and a good amino acid profile; therefore, fermentation with lipolytic bacteria can reduce the fat content of fishmeal.
Conclusion
The results obtained in this research demonstrate that fermentation process it can be a very useful tool to improve the nutritional quality of fish products which are used as a protein source in feed.
Graphical Abstract