Study on Microbial Fermentation of Artemisia annua Leaves and Leaf Residues

doi:10.13560/j.cnki.biotech.bull.1985.2020-0493

Abstract

Abstract:

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.

Key words: Artemisia annua raw material, strain fermentation, content change

DING Jia-wei, SU Xin-yao, YIN Xin-xiang, MA Ting-yu, WANG Wan-qing, XIANG Li, FENG Bao-min, WANG Cai-xia. Study on Microbial Fermentation of Artemisia annua Leaves and Leaf Residues[J]. Biotechnology Bulletin, 2021, 37(2): 63-70.

Figures/Tables 6

References 24

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菌株	特性	来源
里氏木霉（Trichoderma reesei）	产生纤维素酶,分解植物粗纤维^[6]	实验室保存
毕赤酵母（Pichia pastoris）	产生单细胞蛋白^[7]	实验室保存
植物乳杆菌（Lactobacillus plantarum）	益生菌,生长力旺盛,杀死肠道有害菌^[8]	实验室保存
地衣芽孢杆菌（Bacillus licheniformis）	分泌抗菌物质,杀死其他致病菌^[9]	实验室保存
黑曲霉菌（Aspergillus niger）	淀粉酶、糖化酶以及纤维素酶,分解植物有机物^[10]	实验室保存
酿酒酵母菌（Saccharomyces cerevisiae）	积累大量蛋白质^[11]	实验室保存
枯草芽孢杆菌（Bacillus subtilis）	益生菌,生长力旺盛,杀死肠道其他有害菌^[12]	实验室保存
干酪乳杆菌（Lactobacillus casei）	益生菌,生长力旺盛,杀死肠道其他有害菌^[13]	实验室保存

菌株	特性	来源
里氏木霉（Trichoderma reesei）	产生纤维素酶,分解植物粗纤维^[6]	实验室保存
毕赤酵母（Pichia pastoris）	产生单细胞蛋白^[7]	实验室保存
植物乳杆菌（Lactobacillus plantarum）	益生菌,生长力旺盛,杀死肠道有害菌^[8]	实验室保存
地衣芽孢杆菌（Bacillus licheniformis）	分泌抗菌物质,杀死其他致病菌^[9]	实验室保存
黑曲霉菌（Aspergillus niger）	淀粉酶、糖化酶以及纤维素酶,分解植物有机物^[10]	实验室保存
酿酒酵母菌（Saccharomyces cerevisiae）	积累大量蛋白质^[11]	实验室保存
枯草芽孢杆菌（Bacillus subtilis）	益生菌,生长力旺盛,杀死肠道其他有害菌^[12]	实验室保存
干酪乳杆菌（Lactobacillus casei）	益生菌,生长力旺盛,杀死肠道其他有害菌^[13]	实验室保存