1751 views 7 commentslast update:Oct 19, 2012

Fermentation protein

Ioannis Mavromichalis, PhD
I have been asked to comment on a new source of protein from Germany. I am told, it is a fermentation side-product from the manufacturing of synthetic threonine.


It contains about 80% protein, 10% fat, and 9% threonine. Being of biologic origin, it is expected to be highly digestible, and I was told it is also a great appetizing agent. It is also being sold as a
replacement to fish meal, especially in the aquaculture feed industry.
I have had no previous experiences with this novel ingredient and so I am using this
opportunity to start a discussion on this blog, hoping we might all learn something new.
I am really interested to know more about this novel protein if you happen to have had any
‘encounters’ with it in the field, and especially if you have used it in your feeds.
Please, do leave a comment!


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    Jerry Weigel

    I have had vast experience with evaluating residual biomass from fermentation. If I know more about the organism (if not IP'e) and to degree the feed bill for the fermentation one could then speculate the nutritional value, as I have found most of my work would suggest very high biologic value to swine and poultry, very little with the ruminant animal.

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    Dr Nikolaos Kotrotsios

    No previous experience about that. At this moment we are looking for alternative nutrition solutions. The critical question about the digestibility, biological activity and nutritional value of this specific product remains unanswered. Finally, if you say it is also being sold as a replacement to fish meal please informing us about the price and the availability of the new product and then should reconsider the production cost.

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    Dr. A. Aubinel

    Dear Ioannis,
    I know two basic profiles of protein and fat, as are the major contributions. If the data are expressed in MS or failing that contains moisture?

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    Wallop, Thailand

    I was imported the byproduct from glutamic / lysine fermented as protein source for animal feed more than 7 years ago.
    It can use in feed about 2.5 to 7.5 % .
    It was not problem for animal.
    It can reduced the feed cost also.

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    Ioannis Mavromichalis

    Dear Friends, if you contact me off this blog (ioannis@ariston-nutrition.com) I can give you all information I have on the product in question. I try to keep the blog 'marketing-free' as much as possible!


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    Dr Nikolaos Kotrotsios

    The increasing prices in the soya meal and the unstable prices in the pork meat, make it more than ever, the use of alternatives products on the protein feeding status. Please inform us for your suggestions. Thanks

  • freddie Hebert

    I am developing a new fermented protein from an aquatic plant
    the plant starts out at 35% protein , 43% starch , by removing the protein using the simple barley malt process the protein is concentrated to 61% ,
    if we miss the tag we will supplement with yeast to get back to the 61%
    or what ever that final number is , , recycling the sweet water after the centrifuge makes the process 100% closed loop , looking for nutritionist
    to add to my expert list and hopefully draw a check someday . just now moving into proof of concept phase fhebert8 at Bellsouth.net

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