Pediococcus pentaceous-mediated
fermentation of Gracilaria corticate: A sustainable reutilisation of renewable resource
to enhance its nutritional profile, optimised through response surface methodology
for improved growth and pathogenic resistance in Oreochromis niloticus
Hinnakki Hemanth and Kuppusamy Alagesan Paari
Res. J. Biotech.; Vol. 21(1); 297-308;
doi: https://doi.org/10.25303/211rjbt2970308; (2026)
Abstract
Seaweed, as a functional food and a sustainable alternative to synthetic additives,
is gaining attention. It can enhance the nutritive value, improve antioxidant properties
and mitigate oxidative stress induced by pathogens. This study investigates the
utilisation of fermented seaweeds in feed formulations to reduce oxidative stress,
improve fish health and enhance disease resistance. Seaweeds Gracilaria corticate,
rich in bioactive compounds such as polyphenols and antioxidants, were fermented
using probiotic Pediococcus pentosaceus MK459540.
Nile tilapia (Oreochromis niloticus) was fed a diet supplemented with fermented
seaweed, which indicates lower levels of Superoxide Dismutase (SOD), Glutathione
(GSH) and Glutathione-S-Transferase (GST) activities compared to control and non-fermented
seaweeds when challenged with Vibrio harveyi, Aeromonas hydrophila and a mixture
of both pathogens. These findings highlight the potential of seaweed, a sustainable
and renewable marine resource in advancing aquaculture practices by promoting fish
health and immunity.
