Assessing antimicrobial potential of agroindustrial byproducts' extracts produced through solid state fermentation in marine fish

Abstract

[Excerpt] Sustainability is definitely the 21st century word. The future global food provision is dependent on fish and on sustainable expansion of aquaculture production. For that, alternative nutritional strategies for aquaculture disease management are required, reducing the use of synthetic drugs. Agroindustrial byproducts(brewery, winery and olive oil industry) constitute a circular and ecofriendly potential source of add-value bioactive compounds. Solid state fermentation(SSF) is a biotechnological low cost process that may be applied to these byproducts to effectively increase bioavailability of their bioactive compounds and so their antimicrobial potential against fish pathogens. The aim of this study was to evaluate antibacterial properties of agroindustry(beer, wine and oil processing industries) byproducts' extracts produced through SSF with Aspergillus ibericus. [...]