The effects of fermentation with different microorganisms on the nutritional composition and antioxidant activity of Codium fragile (Suringar) hHariot, 1889

Antioxidant, antimicrobial, antiviral, anticarcinogenic, antimutagenic, anti-inflammatory and anticoagulant properties of algae can be improved by fermentation process in order to increase the positive effects in feed products. In this study, Codium fragile, a marine green macroalgae species in Chlorophyta class, was subjected to fermentation process with different microorganisms aiming to determine an efficient ratio, and fermented algae feed additive was produced and the products obtained were compared with unfermented algae meal in terms of antioxidant capacity and biochemical components. Codium fragile was collected from the Marmara Sea, Gemlik Bay, dried and algae meal was obtained. Experimental groups subjected to fermentation process were formed by adding fungi and bacteria class microorganisms at different rates (3.75% or 7.5%) to the medium containing algae meal. The fermentation process was carried out by fermenting the fungal species in an oxygen-free condition for 72 hours, and then continuing the fermentation process in an oxygen condition after the addition of bacterial species for another 72 hours. At the end of the fermentation process, the mixture in the experimental groups was dried in the drying cabinet at 40 °C, and then ground into "algae added fermented feed additive". Together with the unfermented control group, 9 different products were obtained and analyzed. According to the results, it was determined that the antioxidant capacity of the algae added fermented feed additives obtained from Group 1B (7.5% Trichoderma harzianum + 7.5% Bacillus subtilis) and Group 2B (7.5% Saccharomyces cerevisiae + 7.5% Lactobacillus delbrueckii) increased 12 times compared to the antioxidant capacity of the algae determined as the unfermented control group. The fermentation process resulted in an increase of 10% to 35% in protein values in the experimental groups.