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The potential of fermented food from Southeast Asia as biofertiliser

The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health. Over-usage of chemical fertilisers may alter soil characteristics and contaminate water sources, leading to several human and animal health issues...

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Main Authors:	Mohd Zaini, Nurul Solehah, Idris, Hamidah, Yaacob, Jamilah Syafawati, Wan-Mohtar, Wan Abd Al Qadr Imad, Samsudin, Nik Iskandar Putra, Abdul Sukor, Arina Shairah, Lim, Elicia Jitming, Abd Rahim, Muhamad Hafiz
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/103670/ https://www.mdpi.com/2311-7524/8/2/102
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spelling	my.upm.eprints.1036702023-05-03T03:52:01Z http://psasir.upm.edu.my/id/eprint/103670/ The potential of fermented food from Southeast Asia as biofertiliser Mohd Zaini, Nurul Solehah Idris, Hamidah Yaacob, Jamilah Syafawati Wan-Mohtar, Wan Abd Al Qadr Imad Samsudin, Nik Iskandar Putra Abdul Sukor, Arina Shairah Lim, Elicia Jitming Abd Rahim, Muhamad Hafiz The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health. Over-usage of chemical fertilisers may alter soil characteristics and contaminate water sources, leading to several human and animal health issues. Recently, there have been efforts to use microbial biofertilisers as a more sustainable and environmentally friendly agricultural practice in the common household of Southeast Asia. Traditionally, this method tends to utilise leftover food materials and readily available bacterial cultures, such as yoghurt drinks, and ferment them under a specific period in either solid or liquid form. So far, most of the testimonial-based feedbacks from local communities have been positive, but only limited information is available in the literature regarding the usage of biofertiliser fermented food (BFF). Previously, raw food waste has been used in the agriculture system to promote plant growth, however, the functional role of fermented food in enhancing plant growth have yet to be discovered. An understanding of the symbiotic relationship between fermented food and plants could be exploited to improve agricultural plant production more sustainably. Fermented food is known to be rich in good microbial flora (especially lactic acid bacteria (LAB)). LAB exist in different sources of fermented food and can act as a plant growth-promoting agent, improving the nutrient availability of food waste and other organic materials. Therefore, in this review, the potential use of seafood-based, plant-based, and animal-based fermented food as biofertiliser, especially from Southeast Asia, will be discussed based on their types and microbial and nutritional contents. The different types of fermented food provide a wide range of microbial flora for the enrichment of proteins, amino acids, vitamins, and minerals content in enhancing plant growth and overall development of the plant. The current advances of biofertiliser and practices of BFF will also be discussed in this review. Multidisciplinary Digital Publishing Institute 2022 Article PeerReviewed Mohd Zaini, Nurul Solehah and Idris, Hamidah and Yaacob, Jamilah Syafawati and Wan-Mohtar, Wan Abd Al Qadr Imad and Samsudin, Nik Iskandar Putra and Abdul Sukor, Arina Shairah and Lim, Elicia Jitming and Abd Rahim, Muhamad Hafiz (2022) The potential of fermented food from Southeast Asia as biofertiliser. Horticulturae, 8 (2). art. no. 102. pp. 1-18. ISSN 2311-7524 https://www.mdpi.com/2311-7524/8/2/102 10.3390/horticulturae8020102
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health. Over-usage of chemical fertilisers may alter soil characteristics and contaminate water sources, leading to several human and animal health issues. Recently, there have been efforts to use microbial biofertilisers as a more sustainable and environmentally friendly agricultural practice in the common household of Southeast Asia. Traditionally, this method tends to utilise leftover food materials and readily available bacterial cultures, such as yoghurt drinks, and ferment them under a specific period in either solid or liquid form. So far, most of the testimonial-based feedbacks from local communities have been positive, but only limited information is available in the literature regarding the usage of biofertiliser fermented food (BFF). Previously, raw food waste has been used in the agriculture system to promote plant growth, however, the functional role of fermented food in enhancing plant growth have yet to be discovered. An understanding of the symbiotic relationship between fermented food and plants could be exploited to improve agricultural plant production more sustainably. Fermented food is known to be rich in good microbial flora (especially lactic acid bacteria (LAB)). LAB exist in different sources of fermented food and can act as a plant growth-promoting agent, improving the nutrient availability of food waste and other organic materials. Therefore, in this review, the potential use of seafood-based, plant-based, and animal-based fermented food as biofertiliser, especially from Southeast Asia, will be discussed based on their types and microbial and nutritional contents. The different types of fermented food provide a wide range of microbial flora for the enrichment of proteins, amino acids, vitamins, and minerals content in enhancing plant growth and overall development of the plant. The current advances of biofertiliser and practices of BFF will also be discussed in this review.
format	Article
author	Mohd Zaini, Nurul Solehah Idris, Hamidah Yaacob, Jamilah Syafawati Wan-Mohtar, Wan Abd Al Qadr Imad Samsudin, Nik Iskandar Putra Abdul Sukor, Arina Shairah Lim, Elicia Jitming Abd Rahim, Muhamad Hafiz
spellingShingle	Mohd Zaini, Nurul Solehah Idris, Hamidah Yaacob, Jamilah Syafawati Wan-Mohtar, Wan Abd Al Qadr Imad Samsudin, Nik Iskandar Putra Abdul Sukor, Arina Shairah Lim, Elicia Jitming Abd Rahim, Muhamad Hafiz The potential of fermented food from Southeast Asia as biofertiliser
author_facet	Mohd Zaini, Nurul Solehah Idris, Hamidah Yaacob, Jamilah Syafawati Wan-Mohtar, Wan Abd Al Qadr Imad Samsudin, Nik Iskandar Putra Abdul Sukor, Arina Shairah Lim, Elicia Jitming Abd Rahim, Muhamad Hafiz
author_sort	Mohd Zaini, Nurul Solehah
title	The potential of fermented food from Southeast Asia as biofertiliser
title_short	The potential of fermented food from Southeast Asia as biofertiliser
title_full	The potential of fermented food from Southeast Asia as biofertiliser
title_fullStr	The potential of fermented food from Southeast Asia as biofertiliser
title_full_unstemmed	The potential of fermented food from Southeast Asia as biofertiliser
title_sort	potential of fermented food from southeast asia as biofertiliser
publisher	Multidisciplinary Digital Publishing Institute
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/103670/ https://www.mdpi.com/2311-7524/8/2/102
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score	13.211869

The potential of fermented food from Southeast Asia as biofertiliser

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