Fermentation technology applied in the insect value chain: making a win-win between microbes and insects
In: Journal of Insects as Food and FeedKU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), 3001 Leuven, Belgium.
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The insect sector can benefit from applying fermentation technology as a process step at multiple stages. In the first place, fermentation of the (usually plant-based) substrate is comparable to silage applied in traditional animal husbandry and it is already applied in the insect industry. The process can enhance the digestibility of the substrate for insects, or when insects are reared on fermented substrates, their characteristics or those of the residue may be more suited for certain applications. In contrast, fermentation of the insects themselves is less well established. From the few reports available, it appears that optimalisation of the fermentation of insects, an animal-based matrix, is not evident. Fermentation can go in the wrong direction when the process conditions are not properly fined-tuned for the matrix. Nevertheless, insect fermentation deserves further exploration. The few studies available on the topic prove that fermentation can improve their taste, aroma, shelf life, digestibility and/or other characteristics, leading to new applications.
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Fermentation technology applied in the insect value chain: making a win-win between microbes and insects
In: Journal of Insects as Food and FeedKU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), 3001 Leuven, Belgium.
Search for other papers by L. Van Campenhout in
Current site
Google Scholar
PubMed
The insect sector can benefit from applying fermentation technology as a process step at multiple stages. In the first place, fermentation of the (usually plant-based) substrate is comparable to silage applied in traditional animal husbandry and it is already applied in the insect industry. The process can enhance the digestibility of the substrate for insects, or when insects are reared on fermented substrates, their characteristics or those of the residue may be more suited for certain applications. In contrast, fermentation of the insects themselves is less well established. From the few reports available, it appears that optimalisation of the fermentation of insects, an animal-based matrix, is not evident. Fermentation can go in the wrong direction when the process conditions are not properly fined-tuned for the matrix. Nevertheless, insect fermentation deserves further exploration. The few studies available on the topic prove that fermentation can improve their taste, aroma, shelf life, digestibility and/or other characteristics, leading to new applications.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 0 | 0 | 0 |
| Full Text Views | 1079 | 444 | 27 |
| PDF Views & Downloads | 1461 | 544 | 28 |
