Sustainability concerns associated with protein sources and currently used fishmeal and
plant‐based meal have necessitated the quests for novel sustainable ingredients for use in
aquafeeds. Yeasts have been proposed as sustainable ingredients particularly because of
their potential to valorise non‐food lignocellulosic biomass into valuable protein resources.
Prior to now, extensive studies exist on the role of yeast cell wall components in modulating
health responses of fish. However, research on its use as a major protein source in fish diets …