To expand the application of Artemisia annua raw materials and extend the A. annua industrial chain,the fermentation of A. annua leaves and leaf residues was studied,aiming to develop products derived from A. annua for animal health. In this study we conducted microbial fermentation of A. annua and A. annua leaf residue,and detected content changes of crude protein,crude fat,crude cellulose,artemisinin,artemisinin B,dihydroartemisinic acid,and artemisinic acid after fermentation of A. annua leaves and leaf residue by Bacillus subtilis,yeast,Lactobacillus plantarum and other strains. The contents of the functional components in the fermented product of A. annua leaves were compared with those in the control group,crude protein increased by 43.05% after yeast fermentation,crude fat increased by 106% after L. plantarum fermentation,crude fiber decreased by 43.30% after L. casei fermentation,artemisinin and artemisinin B increased by 133.27% and 88.06% respectively after Aspergillus niger fermentation,artemisinic acid increased by 21.49% after Bacillus licheniformis fermentation,and dihydroartemisinic acid increased by 86.01% after Bacillus subtilis fermentation. Compared A. annua leaf residue fermented products with the control group,crude fat increased by 87.73% after B. subtilis fermentation,crude protein increased by 85.30% after L. plantarum fermentation,crude fiber decreased by 55.67% after T. reesei fermentation,and dihydroartemisinic acid increased by 71.91% after B. subtilis fermentation,artemisinin increased by 94.71% after B. licheniformis fermentation. Microbial fermentation of A. annua leaves and leaf residues can significantly increase the contents of its effective ingredients,and increase the feasibility of exploring the fermentation products of A. annua leaves and leaf residues as animal health products.
