In the present study, non-sterilized fish waste containing fish
bones was fermented using a combined starter of C. ethanolica,
L. casei, and L. rhamnosus in order to obtain the liquefied fermented
broth without decayed or fishy smells. Importantly, the effects of
liquefied fermented broth were evaluated, when ingested as feed,
on innate and adaptive immunity in mice.