Bacillus cereus-mediated biofermentation of Sardine offal waste: A novel approach to enhance nutritional value by Response Surface Methodology optimization

Abstract

The rising protein demand in the aquaculture sector has significantly impacted fishmeal supply and pricing. Excessive use of fishmeal can lead to environmental issues and negatively impact marine biodiversity and human food security. Consequently, finding alternative fishmeal in aquaculture is crucial for economic and environmental sustainability. The present study aimed to determine how Bacillus cereus (MT355408) could enhance nutritional value of Sardine fish waste, which could replace fish meal in the market. Solid-state fermentation (SSF) represents a biotechnological method that utilizes microbes to convert discarded fish byproducts into valuable products. The bacterial ability to produce enzymes was studied and optimised for its maximum production to be used as an inoculum for the SSF technique. Different prebiotic sources were also studied for better upliftment of bacteria in the solid-state surface. A single-factor analysis was conducted to investigate the influence of varying prebiotic concentrations, inoculum quantity, and fermentation duration on protein breakdown. After studying the single-factor tests, a further response surface model was employed for better yield. The results indicated that the highest protein yield could be achieved with a fermentation time of 132.893 hours, a prebiotic quantity of 25%, and an inoculum quantity of 5.3%. The study's findings also affirmed that the model was vital in enhancing the crude protein content during fermentation. In conclusion, the model's results contribute valuable insights into fermentation processes, offering practical implications for enhancing protein content and digestibility in similar contexts.