Influence of solid-state fermentation on nutritive values and enzymatic activities of AnchovyKilka (Clupeonella engrauliformisSvetovidov, 1941)meal by using different microorganisms

ABSTRACT: The aim of this studywas to investigate the effect of solid-state fermentation on nutritional and enzymatic properties of Anchovy meal. Minced anchovy were mixed with25% wheat flour and inoculated with microorganisms (108 cell/ml) and kept in an incubator for 14 days at 37 ?C. Fermentation of Kilka has resulted in a significant increase in moisture,protein,free fatty acid, non protein nitrogenand pH valuesat the end of the period. Ash content of the fermented product was almost twice as that of the unfermented fish meal in all of the samples. Fiber content and crude fat levels of the fermented product was respectively reduced and increased (P < 0.05) in comparison with the initialproduct.Decrease in thiobarbituric acid and proxide value content was observed in fungi and yeast during fermentation process in comparison with bacteria.A sharp increasein ?-amylase and acidic protease activities was recorded in the fermented products within 6 days. The in vitro digestibility of dry matter and crude proteinwith different levelsof the fish meal were increased especially in 5 and10% levels which improved by the enzymes produced during the fermentation process.In conclusion, the results of this study suggest that fish meal produced with fermentation manner can be used as a modern aquafeed ingredient for a varietyof fish species.The latter, in turn, produces imprortant enzymes that influence digestibility of the nutrients and control the development of the rancidity in the fermented products.