**2.6 Fermented soybean meal**

The fermentation process in aquaculture usually uses for enhancing the nutritional value and reducing ANF in alternative protein sources for incorporating into aquafeeds [35]. Fermentation of SBM by yeast (*e.g. Saccharomyces cerevisiae*), fungus (*e.g. Aspergillus niger*) or bacterial strains (*e.g. Bacillus spp., L. plantarum P8, Pediococcus acidilacticstrains*) can improve its nutritional quality and digestibility by providing low molecular weight peptides, increasing bioavailability of minerals and reducing its ANF (*e.g. trypsin inhibitors*) [35–37]. Moreover, fermented SBM has more protein content (10%) than SBM with negligible change of its EAA profile [37]. In addition, fermented SBM provide probiotic characteristics and can increase efficiency of aquafeeds by elevating trypsin and fibrinolytic enzymes activities [35].
