Nutritional value and antibacterial activity of yeast fermented herbs as an antibiotic supplement for fish

Barudi, Maria Eva (2024) Nutritional value and antibacterial activity of yeast fermented herbs as an antibiotic supplement for fish. [Project Paper] (Submitted)

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Abstract

Medicinal herbs are widely employed in treating diverse human ailments and present promising potential as supplements for fish, enhancing their growth. However, the overuse of antibiotics has spurred the proliferation of resistant microbes, posing a threat to ecosystems and all living organisms, including fish, terrestrial animals, and humans. To tackle this concern, five specific herbs namely: Syzygium polyanthum, Curcuma longa, Andrographis paniculata, Orthosiphon stamineus, and Euphorbia hirta, have been chosen for this study. This research aims to assess variations in nutrient and mineral compositions and compare the antibacterial properties of both yeast-fermented and non-fermented forms of these herbs. The fermentation process involved the addition of Lactobacillus casei from Yakult and commercial yeast, Saccharomyces cerevisiae. The study employed the agar well diffusion assay method to examine the inhibitory effects of these herbs against pathogenic bacteria including Escherichia coli, Staphylococcus aureus, Streptococcus gallolyticus, and Aeromonas hydrophila. Analyzing the nutritional composition using the AOAC standard procedure revealed that yeast-fermented herbs displayed higher protein content but lower levels of carbohydrates, fats, crude fiber, ash, and energy compared to their non-fermented counterparts. Moreover, the yeast-fermented herbs exhibited reduced levels of potassium, magnesium, calcium, copper, and zinc compared to the non-fermented ones. In antibacterial activity tests, yeast-fermented Curcuma longa proved highly effective against Aeromonas hydrophila and Streptococcus gallolyticus. Hence, the potential application of yeast-fermented Curcuma longa as an alternative and safe feed additive for sustainable fish production, serving as a natural antibiotic, is underscored by these findings.

Item Type:	Project Paper
Subjects:	S Agriculture > S Agriculture (General)
Faculty:	Faculty of Agriculture and Forestry Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	19 Nov 2025 08:03
Last Modified:	19 Nov 2025 08:03
URI:	http://psaspb.upm.edu.my/id/eprint/2529

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