Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review

Dianty Hanifah Utami; Iskandar; Yuli Andriani; Kiki Haetami

Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review

January 2023

Vol-9, Issue-1

Paper ID: 19088

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

fisheries

Keywords

Fermentation Lemna sp. Protein Nutrition Microbes Nutrition

Abstract

The use of Lemna sp as a fish feed ingredient has a very good opportunity to add nutritional value to commercial feed. However, the high content of crude fiber will make it difficult for fish to digest Lemna sp in fresh conditions. Fermentation is one way to reduce the levels of crude fiber contained in lemna, improve digestibility, and have an aroma favored by fish. Some fermentation processes are carried out with the addition of probiotics. Probiotics are a consortium of microbes such as Lactobacillus sp., Bacillus sp., Pseudomonas sp., Azotobacter sp., Saccharomyces sp., Aspergillus sp., Rhizopus oryzae, Rhodopseudomonas palustris. These probiotics can be an alternative to improve the nutritional quality of Lemna sp through the fermentation process.

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Author Information

#	Name	Institute / Affiliation
1	Dianty Hanifah Utami	Universitas Padjadjaran
2	Iskandar	Universitas Padjadjaran
3	Yuli Andriani	Universitas Padjadjaran
4	Kiki Haetami	Universitas Padjadjaran

How to Cite

Use the following formats to cite this article in your research.

APA Style

Utami, Dianty Hanifah, Iskandar, Andriani, Yuli, & Haetami, Kiki (2023). Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review. International Journal of Advance Research and Innovative Ideas In Education, 9(1), 899-904.

MLA Style

Utami, Dianty Hanifah, et al. "Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review." International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 1, 2023, pp. 899-904.

IEEE Style

Dianty Hanifah Utami, Iskandar, Yuli Andriani, and Kiki Haetami, "Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review," International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 1, pp. 899-904, 2023.

Vancouver Style

Utami Dianty Hanifah, Iskandar, Andriani Yuli, Haetami Kiki. Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review. International Journal of Advance Research and Innovative Ideas In Education. 2023;9(1):899-904.

Harvard Style

Utami, Dianty Hanifah, Iskandar, Andriani, Yuli, & Haetami, Kiki (2023) 'Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review', International Journal of Advance Research and Innovative Ideas In Education, 9(1), pp. 899-904.

Chicago Style

Utami, Dianty Hanifah, et al. "Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review." International Journal of Advance Research and Innovative Ideas In Education 9, no. 1 (2023): 899-904.

Turabian Style

Utami, Dianty Hanifah, et al. "Evaluation of the Use of Various Microbes in Lemna sp Fermentation: A Review." International Journal of Advance Research and Innovative Ideas In Education 9, no. 1 (2023): 899-904.