2022
DOI: 10.1016/j.fochx.2022.100327
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Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation

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Cited by 7 publications
(8 citation statements)
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References 42 publications
(55 reference statements)
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“…The LL was higher in larvae fed Fermentation Residues than those fed on other substrates, implying the potential of Fermentation Residues to promote larval elongation. Similarly, higher prepupal lengths were noted in larvae fed on Feed Waste and Food Waste substrates, further affirming the correlation between substrate type and larval growth metrics ( Meneguz et al, 2018 ; Grossule and Lavagnolo, 2020 ; Luparelli et al, 2022 ). The SRR was higher in larvae fed Fruits and MIXX substrates.…”
Section: Discussionsupporting
confidence: 57%
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“…The LL was higher in larvae fed Fermentation Residues than those fed on other substrates, implying the potential of Fermentation Residues to promote larval elongation. Similarly, higher prepupal lengths were noted in larvae fed on Feed Waste and Food Waste substrates, further affirming the correlation between substrate type and larval growth metrics ( Meneguz et al, 2018 ; Grossule and Lavagnolo, 2020 ; Luparelli et al, 2022 ). The SRR was higher in larvae fed Fruits and MIXX substrates.…”
Section: Discussionsupporting
confidence: 57%
“…Lastly, the fruits diet resulted in a higher chitin content compared to the Food Waste and Feed Waste diets. This finding could be related to the specific nutritional composition of fruits that possibly stimulates chitin production in BSF larvae ( Luparelli et al, 2022 ). These results highlight the importance of substrate selection in BSF rearing, which directly impacts the nutritional profile of the resulting larvae meal.…”
Section: Discussionmentioning
confidence: 98%
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“…As suggested in other studies [ 32 ], chitin is a naturally occurring polysaccharide that can be fermented by microbes, degraded by SCFA-producing bacteria, and may also serve as a substrate for microbes. The lactic acid produced by LABs could facilitate fermentation that produces hydrolytic enzyme that acts on proteins and polysaccharides such as chitin [ 33 ]. Studies have reported that high bacterial diversity is regarded to be beneficial to gut health because rich communities are likely to compete with pathogens for resources and colonization, preventing pathogen invasion and infection [ 34 ].…”
Section: Discussionmentioning
confidence: 99%