This study aimed to improve the nutritional value and utilization of soybean meal (SBM) used as feed ingredient for shrimp by an approach of solid‐state fermentation with Bacillus subtilis E20. The protein content and B. subtilis E20 proliferation significantly increased, as the initial moisture increased from 30% to 50% during fermentation. Compared with SBM, the protein content of FSBM increased by 19% after fermentation, accompanied by an increase of 18.75% in the total hydrolyzed amino acids. The free amino acid profile and content in FSBM also obviously increased by 374.9% compared with SBM. The FSBM is a good substitute for fish meal (FM) in a diet with 37% protein and 7% lipid content. The maximal replacement levels of FM in shrimp diet with SBM and FSBM were 37.42% and 61.67%, respectively, based on the feed efficiency estimated by a broken‐line analysis. The B. subtilis E20‐FSBM can be a potential protein source used as a replacement for FM in shrimp diet.

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An experiment was conducted to evaluate the potential of a Bacillus subtilis E20-fermented mixture (FSFEM) containing soybean meal (SBM) and Eisenia fetida earthworm meal (EM) at a ratio of 4:1 to increase the methionine level in order to satisfy the methionine requirement of white shrimp, Penaeus vannamei in a diet with fish meal (FM) completely replaced by mixtures. B. subtilis E20 fermentation improved the mixture's palatability and utilization based on better growth performance in comparison to shrimp fed FSEM (contains fermented SBM and EM at a ratio of 4:1) diets. FSFEM is a good substitute for FM. Maximal replacement levels of FM with FSFEM were 80% in a shrimp diet with 37% of crude protein and 7% of crude lipid based on weight gain and 100% based on feeding efficiency. In addition, shrimp fed experimental diets had no significant differences in survival after being challenged by Vibrio alginolyticus. It is suggested that B. subtilis E20-FSFEM has the potential to replace FM in cultured shrimp diets.

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