文献类型：期刊文献

中文题名：微生物发酵青蒿叶和叶渣的研究

英文题名：Study on Microbial Fermentation of Artemisia annua Leaves and Leaf Residues

作者：丁嘉伟[1];苏新堯[2];尹薪项[3];马婷玉[2];王晚晴[4];向丽[2];冯宝民[1];王彩霞[2]

第一作者：丁嘉伟

机构：[1]大连大学生命科学与技术学院,大连116622;[2]中国中医科学院中药研究所,北京100700;[3]河北科为先生物科技有限公司,衡水053311;[4]北京联合大学生物化学工程学院,北京100023

第一机构：大连大学生命科学与技术学院,大连116622

年份：2021

卷号：37

期号：2

起止页码：63-70

中文期刊名：生物技术通报

外文期刊名：Biotechnology Bulletin

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：重大新药创制项目(2018ZX09201010);2018年度辽宁省“百千万人才工程”资助项目;生物质废弃物资源化利用北京市重点实验室2018年度开放课题资助;重大新药创制:青蒿素优质原料高效制备及关键技术研究(2017ZX09101002-003-001);国家自然科学基金特别资助项目-青蒿素类化合物抗疟机理研究(Z2016013)。

语种：中文

中文关键词：青蒿原料;菌株发酵;含量变化

外文关键词：Artemisia annua raw material;strain fermentation;content change

摘要：为扩大青蒿原料的应用途径,延伸青蒿产业链,对青蒿叶和叶渣进行发酵研究。拟开发可用于动物保健的青蒿来源的产品。采用微生物发酵青蒿及青蒿叶渣,检测枯草芽孢杆菌、酿酒酵母菌、植物乳杆菌等菌株发酵青蒿叶和叶渣后其粗蛋白、粗脂肪、粗纤维素以及青蒿素、青蒿乙素、双氢青蒿酸、青蒿酸含量变化。青蒿叶发酵产物及功效成分含量与对照组比较,酵母菌发酵后粗蛋白提高43.05%,植物乳杆菌发酵后粗脂肪提高106%,枯草芽孢杆菌发酵后粗纤维降低43.30%,黑曲霉菌发酵后青蒿素和青蒿乙素分别提高133.27%和88.06%,地衣芽孢杆菌发酵后青蒿酸提高21.49%,枯草芽孢杆菌发酵后双氢青蒿酸提高86.01%;青蒿叶渣发酵产物与对照组比较,植物乳杆菌发酵后粗脂肪提高87.73%,酿酒酵母菌发酵后粗蛋白提高85.30%,枯草芽孢杆菌发酵后粗纤维降低55.67%,枯草芽孢杆菌发酵后双氢青蒿酸提高71.91%,地衣芽孢杆菌发酵后青蒿乙素提高94.71%。微生物发酵青蒿叶和叶渣显著提高其功效成分含量,增加了探索青蒿叶和叶渣发酵产物作为动物保健品的可能性。
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.