Keywords:
Use of bacterial proteins from fermentation technologies in aquaculture nutrition Book Section
M. Longshaw;A. Chalaris;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 223–259, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Fish nutrition Market entry Peer review Research intelligence Technical
@incollection{longshaw_use_2026,
title = {Use of bacterial proteins from fermentation technologies in aquaculture nutrition},
author = {M. Longshaw and A. Chalaris and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000018.xml},
doi = {10.1163/9789004692824-009},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {223–259},
publisher = {Wageningen Academic},
abstract = {Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.
Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates Journal Article
R. Liu;S. Xing;H. Cheng;X. Liang;J. Wang;J. Wang;M. Longshaw;L. Hou;M. Xue;H. Wang
In: Aquaculture Reports, vol. 33, pp. 101744, 2023, ISSN: 2352-5134.
Fish nutrition Technical Market entry
@article{liu_effects_2023,
title = {Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates},
author = {Rongda Liu and Shujuan Xing and Hongyuan Cheng and Xiaofang Liang and Jia Wang and Jie Wang and Matt Longshaw and Lei Hou and Min Xue and Hao Wang},
url = {https://www.sciencedirect.com/science/article/pii/S2352513423002831},
doi = {10.1016/j.aqrep.2023.101744},
issn = {2352-5134},
year = {2023},
date = {2023-12-01},
urldate = {2023-10-11},
journal = {Aquaculture Reports},
volume = {33},
pages = {101744},
abstract = {The development of fishmeal (FM) alternatives for feed in aquaculture is essential for sustainable and economic fish farming. A study was undertaken to evaluate the potential of a novel bacteria meal (FeedKind® (FK)) as fishmeal substitute. There are significant differences between fishmeal and FeedKind® in viscosity, water absorption, water-soluble protein, oil absorption and other physicochemical properties, which in turn affects the physical quality of feed. Increasing FK content will enhance the pellet durability (P < 0.05) and the expansion (P < 0.01), and decrease the oil leakage (P < 0.05) of the extruded feed pellets. This indicates that FK can be used as a feasible substitute for FM to improve the physical qualities of low-starch floating extrudates. The optimal lower moisture content (24.3%−24.9%) and temperature (127.6 ℃−136.7 ℃) requirement in extrusion after FM is replaced by FK is conducive to reducing the consumption of water and electric energy in the drying process, which contributes to the low carbon emissions and sustainable production of fish feed.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The development of fishmeal (FM) alternatives for feed in aquaculture is essential for sustainable and economic fish farming. A study was undertaken to evaluate the potential of a novel bacteria meal (FeedKind® (FK)) as fishmeal substitute. There are significant differences between fishmeal and FeedKind® in viscosity, water absorption, water-soluble protein, oil absorption and other physicochemical properties, which in turn affects the physical quality of feed. Increasing FK content will enhance the pellet durability (P < 0.05) and the expansion (P < 0.01), and decrease the oil leakage (P < 0.05) of the extruded feed pellets. This indicates that FK can be used as a feasible substitute for FM to improve the physical qualities of low-starch floating extrudates. The optimal lower moisture content (24.3%−24.9%) and temperature (127.6 ℃−136.7 ℃) requirement in extrusion after FM is replaced by FK is conducive to reducing the consumption of water and electric energy in the drying process, which contributes to the low carbon emissions and sustainable production of fish feed.