微生物发酵中草药的研究现状及其在畜禽饲养中的应用

doi:10.3864/j.issn.0578-1752.2026.14.015

Abstract

Abstract:

With the implementation of global policies to ban and limit the use of antibiotics in animal husbandry, exploring safe and efficient alternatives to antibiotics has become a research hotspot in the feed industry. The "Feed Raw Materials Catalogue" of China includes 117 kinds of natural plants that are both edible and medicinal, laying a resource foundation for the development of Chinese herbal feed additives. Although Chinese herbal medicines have the potential for antibacterial, immunomodulatory and growth-promoting properties, they have long been limited by three core bottlenecks in practical application: difficult dissolution of components, low bioavailability of glycoside active ingredients, and the existence of endogenous toxicity in some medicinal materials with unclear mechanisms. Microbial fermentation technology combines traditional processing techniques with modern biotechnology, which provides an innovative path to solve the above-mentioned problems through the biodegradation, biotransformation of microbial enzyme systems and the synergistic action of bacteria and drugs. This article systematically expounded the latest research progress of microbial fermentation of Chinese herbal medicines. Firstly, the characteristics of the two mainstream processes, including liquid fermentation and solid fermentation, were compared and analyzed: although liquid fermentation was conducive to process control and scale, its cost was relatively high; solid fermentation was cost-effective and suitable for the feed industry, but the stability of product quality needed to be improved. Secondly, it elaborated in depth on the four core advantages and mechanism of action of microbial fermentation technology: first, it generated new active substances that the original medicinal materials did not possess through enzymatic modification by microorganisms, expanding the material basis of medicinal effects; second, through the dual mechanisms of physical cell wall breaking and biochemical transformation, the content of active ingredients and bioavailability were significantly increased; thirdly, the safety hazards were eliminated by specifically degrading toxic components (such as converting diester alkaloids into monoester ones); fourthly, by improving physical and chemical properties and flavor, the stability and palatability of the product could be enhanced. Furthermore, focusing on the practical demands of the feed industry, this paper categorized and recommended specific herbal substrates with high industrial potential: growth-promoting herbs (e.g., Astragalusand, Codonopsis), immunomodulatory herbs (e.g., Glycyrrhizaand, Ligustrum), and gut health-maintaining herbs (e.g., Loniceraand, Andrographis), providing a clear guideline for feed formulation. Based on this, this article summarized the empirical effects of microbial fermentation of Chinese herbal medicine in livestock and poultry production, including promoting growth performance by optimizing the intestinal microecology, enhancing barrier function and improving nutrient utilization rate, and improving meat quality by regulating muscle metabolism and antioxidant capacity; it alleviated oxidative stress and reduced disease susceptibility by activating signaling pathways, such as Nrf2. Finally, in response to the current challenges in industrialization, this article looked forward to future research directions: the need to use multi-omics technologies to precisely identify exclusive functional strains, establish a refined and standardized control system for the fermentation process, deeply analyze the mechanism of the "microbe-organism-immune" axis, and improve the toxicological safety evaluation system and product quality standards, in order to promote the transition of fermented Chinese herbs from the laboratory to industrial application, and contribute to the green development of the livestock industry.

Key words: microbial fermentation, Chinese herbal medicines, mechanism, livestock and poultry production, biological transformation

ZHANG ChaoSheng, CHEN ZhiMin, LI ShuZhen, WANG ShaoLong, LIU GuoHua. Research Status of Microbial Fermentation of Chinese Herbal Medicines and Discussion on Its Application in Livestock and Poultry Breeding[J].Scientia Agricultura Sinica, 2026, 59(14): 3203-3219.

Figures/Tables 4

Fig. 1

Table 1

Summary of fermentation methods, processes, and application effects of Chinese herbal medicines"

发酵方式 Fermentation method	菌株 Strain	工艺特点 Process feature	应用效果 Application effect	参考文献 Reference
液体发酵 Liquid fermentation	酿酒酵母等混菌 Mixed bacteria such as Saccharomyces cerevisiae	发酵1-16 d Ferment for 1 to 16 days	姜汁发酵后可提高其多酚和类黄酮的含量，且对糖尿病和肥胖症有缓解作用 After fermentation, ginger juice can increase the content of polyphenols and flavonoids, and has an alleviating effect on diabetes and obesity	[14]
	6株乳酸菌 Six strains of lactic acid bacteria	发酵24 h Fermentation for 24 hours	黄芪液发酵后提高可总多糖、总黄酮和总皂苷含量，且氨基酸和皂苷化合物组成发生显著差异 After fermentation of Astragalus membranaceus liquid, the contents of total polysaccharides, total flavonoids and total saponins are increased, and there are significant differences in the composition of amino acids and saponin compounds	[15]
	副干酪乳杆菌和嗜酸乳杆菌 Lactobacillus paracasei and Lactobacillus acidophilus	发酵24 h Fermentation for 24 hours	欧李仁液中的苦杏仁苷可通过乳酸菌直接发酵降解，主要产生扁桃腈和苯甲醛2种物质，使其得到广泛应用并减少了欧李副产物的积累 The amygdalin in the plum kernel liquid can be directly fermented and degraded by lactic acid bacteria, mainly generating two substances, mandelitrile and benzaldehyde, which makes it widely used and reduces the accumulation of by-products of plums	[16]
	甜茶自生菌 Sweet tea grows its own bacteria	发酵15 d Fermentation for 15 days	发酵后的甜茶具有独特的感官特性，包括红棕色的色泽、烤焦和木质的香气，并降低了的涩味和苦味 The sweet tea after fermentation has unique sensory characteristics, including a reddish-brown color, a burnt and woody aroma, and a reduced astringency and bitterness	[17]
	植物乳杆菌 Lactobacillus plantarum	发酵16 d Fermentation for 16 days	提高了人参酶中稀有皂苷含量和提高对羟基自由基、DPPH自由基和超氧阴离子自由基的清除率，并生产了新的有机酸 The content of rare saponins in ginseng enzymes was increased, and the clearance rates of hydroxyl radicals, DPPH radicals and superoxide anion radicals were enhanced, and new organic acids were produced	[18]
	枯草芽孢杆菌和瑞氏木霉 Bacillus subtilis and Trichoderma Reieri	发酵24 h Fermentation for 24 hours	人参根通过2种益生菌代谢产生的水解酶使其人参皂苷的产量显著增强，且发酵液的药理活性明显提高 The yield of ginsenosides in ginseng roots is significantly enhanced through the hydrolases produced by the metabolism of two probiotics, and the pharmacological activity of the fermentation liquid is notably improved	[19]
固体发酵 Solid fermentation	茯苓 Poria cocos	发酵湿度为90%，时间为10 d Fermentation humidity is 90% and the duration is 10 days	茯苓充分利用黄芪纤维素作为碳源，降解其细胞壁，促进黄芪苷Ⅳ的释放，提高其生物利用度和抗氧化活性 Poria cocos fully utilizes the cellulose of Astragalus membranaceus as a carbon source to degrade its cell wall, promote the release of astragaloside Ⅳ, and enhance its bioavailability and antioxidant activity	[20]
	枯草芽孢杆菌和酿酒酵母 Bacillus subtilis and Saccharomyces cerevisiae	料水比1:1，时间为41-58 h The ratio of material to water is 1:1, and the time is 41 to 58 hours	固态发酵提高多花黄精多糖产率和含量，并改变其成分组成和官能团结构，进而提高小鼠肠道抗氧化力和机体的免疫功能 Solid-state fermentation increases the yield and content of Polygonatum odoratum polysaccharides, alters their composition and functional group structure, and thereby enhances the antioxidant capacity of the mouse intestine and the immune function of the body	[21]
	米曲霉 Aspergillus oryzae	料水比1:6，时间为5 d The ratio of material to water is 1:6 and the time is 5 days	米曲霉生物转化中药渣后，总酚含量和抗氧化活性增加，单宁含量降低，且对7种病原菌表现出广谱的抗菌活性，提高其利用率，从而降低草药的生产成本 After the biotransformation of traditional Chinese medicine residue by Aspergillus oryzae, the total phenol content and antioxidant activity increase, the tannin content decreases, and it shows broad-spectrum antibacterial activity against seven pathogenic bacteria, improving its utilization rate and thereby reducing the production cost of herbal medicine	[22]
	六神曲自生菌 Massa Medicata Fermentata grows its own bacteria	料水比为1:4，时间为4 d The ratio of material to water is 1:4 and the time is 4 days	六神曲发酵后可提高阿魏酸和乳酸的含量明，进而起到健脾胃、促进消化的功能 After fermentation, Massa Medicata Fermentata can increase the content of ferulic acid and lactic acid, thereby playing a role in strengthening the spleen and stomach and promoting digestion	[23]
	冬虫夏草菌 Cordyceps	料水比为1:5，时间为25 d The ratio of material to water is 1:5 and the time is 25 days	五种冬虫夏草菌发酵黄芪后可降低其粗纤维含量，并增加甘露醇和可溶性糖的含量 Five kinds of Cordyceps can reduce the crude fiber content of Astragalus membranaceus after fermentation, and increase the content of mannitol and soluble sugar	[24]
	植物乳杆菌 Lactobacillus plantarum	料水比3:4，时间20 h The ratio of material to water is 3:4, and the time is 20 hours	甘草发酵后其成分明显改变，有益成分比例增加，显著缓解小鼠的炎症、氧化应激和肠道损伤效果，且效果优于甘草提取物 After the fermentation of licorice, its components change significantly, the proportion of beneficial components increases, and it has a remarkable effect in alleviating inflammation, oxidative stress and intestinal damage in mice, and the effect is better than that of licorice extract	[25]
	植物乳杆菌 Lactobacillus plantarum	料水比1:1，时间10 d The ratio of material to water is 1:1, and the time is 10 days	固态发酵通过提高艾蒿类黄酮和多酚的水平，改变其精油成分和百分比，从而增强了艾蒿的抗氧化活性 Solid-state fermentation enhances the antioxidant activity of mugwort by increasing the levels of flavonoids and polyphenols, altering its essential oil composition and percentage	[26]
	红曲霉 Monascus purpureus	料水比1:1，时间 2 d The ratio of material to water is 1:1, and the time is 2 days	桑叶发酵后黄酮苷含量显著降低，而黄酮苷元含量增加，进而提高其生物可及性和生物利用度，从而增强其抗糖尿病活性 After fermentation, the content of flavonoid glycosides in mulberry leaves significantly decreases, while the content of flavonoid aglycones increases, thereby enhancing their bioaccessibility and bioavailability, and thus strengthening their anti-diabetic activity	[27]

Table 1

Table 2

Comparison between liquid-state and solid-state fermentation methods for Chinese herbal medicines"

评价指标 Evaluation indicators	液体发酵 Liquid fermentation	固体发酵 Solid fermentation
发酵基质 Fermentation substrate	液体培养基，中草药多为浸提液或粉末悬浮液 Liquid culture media for Chinese herbal medicines are mostly extracts or powder suspensions	固态支撑物（如麸皮）与中草药粉末混合，湿度低 Solid supports (such as bran) are mixed with Chinese herbal powder, with low humidity
过程控制 Process control	参数（温度、pH、溶氧）易于在线监测与控制，均一性好 Parameters (temperature, pH, and dissolved oxygen) are easy to monitor and control online, and have good uniformity	参数梯度大，控制困难，异质性强，多凭经验判断 The parameter gradient is large, control is difficult, heterogeneity is strong, and judgment is mostly based on experience
发酵周期 Fermentation period	较短（通常数天） Relatively short (usually several days)	较长（数天至数周） Longer (several days to several weeks)
主要优势 Main advantage	规模化潜力大，发酵过程易于放大，操作简便，成本相对较低 It has the great potential for large-scale production, the fermentation process is easy to scale up, the operation is simple, and the cost is relatively low	更接近微生物自然生长环境，能耗低，产物浓度高，稳定性好，无大量废液产生 It is closer to the natural growth environment of microorganisms, with low energy consumption, high product concentration, good stability and no large amount of waste liquid produced
主要局限 Main limitation	易染菌，后期提取分离成本可能较高 It is prone to bacterial contamination, and the cost of extraction and separation in the later stage may be relatively high	染菌风险高，过程监控难，机械化程度待提高 The risk of contamination is high, process monitoring is difficult, and the mechanization degree needs to be improved
适用场景 Applicable scene	目标产物为微生物胞外代谢物或易于从液体中提取的活性成分 The target product is an extracellular metabolite of microorganisms or an active component that is easily extracted from the liquid	目标为菌丝体与药材的复合体，或需充分利用药材整体作为营养源 The target is the complex of mycelium and medicinal materials, or it is necessary to fully utilize the entire medicinal material as a nutrient source

Table 2

Table 3

Research progress on the application of fermented CHMs in livestock and poultry production"

类别 Class	研究对象 Research object	中草药种类 Chinese herbal medicine type	细菌种类 Bacterial species	结果 Result	参考文献 Reference
猪 Pig	断奶仔猪 Weaned piglet	苍术、马齿苋、白芍、甘草、黄芪、和小茴香 Atractylodes, Portulaca oleracea, Paeonia lactiflora, licorice, Astragalus membranaceus, and fennel	地衣芽孢杆菌、酿酒酵母菌、丁酸梭菌、嗜酸乳杆菌、干酪乳杆菌和粪肠球菌 Bacillus licheniformis, Saccharomyces cerevisiae, Clostridium butyricum, Lactobacillus acidophilus, Lactobacillus casei and Enterococcus faecalis	通过增加空肠绒毛高度，增强消化酶活性，调节肠道菌群，进而改善断奶仔猪空肠的肠道结构和形态，促进肠道健康，提高断奶仔猪的生长性能 By increasing the height of jejunal villi, enhancing the activity of digestive enzymes, and regulating the intestinal flora, the intestinal structure and morphology of the jejunum in weaned piglets can be improved, promoting intestinal health and enhancing the growth performance of weaned piglets	[58]
	仔猪 Piglet	六神曲 Massa Medicata Fermentata	－	促进仔猪肠道结构的发育，提高血清中的抗氧化能力，且通过调节肠道菌群组成和有益短链脂肪酸水平来增强宿主肠道稳态，从而改善仔猪断奶应激 Promote the development of intestinal structure in piglets, enhance the antioxidant capacity in serum, and strengthen the host's intestinal homeostasis by regulating the composition of intestinal flora and the level of beneficial short-chain fatty acids, thereby improving weaning stress in piglets	[59]
	仔猪 Piglet	黄芪、党参、甘草和白术 Astragalus membranaceus, Codonopsis pilosula, Licorice and Atractylodes macrocephala	植物乳杆菌、枯草芽孢杆菌和酿酒酵母 Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae	乳酸和丙酸的含量显著增加，通过调节肠道菌群和降低腹泻率，显著增加仔猪的平均日增重，降低料重比 The contents of lactic acid and propionic acid were significantly increased. By regulating the intestinal flora and reducing the rate of diarrhea, the average daily weight gain of piglets was significantly increased, and the feed-to-weight ratio was reduced	[54]
	仔猪 Piglet	党参、黄芪、板蓝根、白芍和苍术 Codonopsis pilosula, Astragalus membranaceus, Isatidis Radix, Paeonia lactiflora and Atractylodes macrocephala	草芽孢杆菌、粪肠球菌和酿酒酵母 Bacillus albaceous, Enterococcus faecalis and Saccharomyces cerevisiae	提高肠道抗氧化能力和修复肠道细胞屏障，且改善肠道菌群和降低腹泻率，提高仔猪的平均采食量和日增重 It enhances the antioxidant capacity of the intestinal tract and repairs the intestinal cell barrier, improves the intestinal flora and reduces the rate of diarrhea, and increases the average feed intake and daily weight gain of piglets	[60]
	断奶仔猪 Weaned piglet	三七、地黄和黄芪 Notoginseng, Rehmannia and Astragalus	植物乳杆菌、酿酒酵母和地衣芽孢杆菌 Lactobacillus plantarum, Saccharomyces cerevisiae and Bacillus licheniformis	减少粪便有毒气体排放和通过降低腹泻率提高断奶猪的生长性能和营养消化率 Reduce the emission of toxic gases from feces and improve the growth performance and nutrient digestibility of weaned pigs by lowering the rate of diarrhea	[61]
	育肥猪 Fattening pig	石榴皮、银杏叶、绿茶和甘草根 Pomegranate peels, ginkgo leaves, green tea and licorice roots	植物乳杆菌和酿酒酵母 Lactobacillus plantarum and Saccharomyces cerevisiae	增强育肥猪免疫力，提高饲料效率、胴体等级和瘦肉度 Enhance the immunity of fattening pigs, improve feed efficiency, carcass grade and lean meat content	[55]
	育肥猪 Fattening pig	－	桦褐孔菌 Inonotus obliquus	增强猪肉的色泽、嫩度和营养价值，同时还能增加育肥猪中慢肌纤维的比例和抗氧化能力 It can enhance the color, tenderness and nutritional value of pork, and at the same time increase the proportion of slow muscle fibers and antioxidant capacity in fattening pigs	[62]
家禽 Poultry	雏鸡 Chick	银杏叶 Ginkgo biloba leaves	黑曲霉 Aspergillus niger	降低LPS有害影响，并改善了免疫应激鸡的肠道发育、吸收和免疫力 It reduced the harmful effects of LPS and improved the intestinal development, absorption and immunity of immune- stressed chickens	[63]
	肉鸡 Broiler	艾蒿 Artemisia argyi	黑曲霉 Aspergillus niger	提高肉鸡的平均日增重和屠宰性能，改善胴体性状和肉品质 Improve the average daily weight gain and slaughter performance of broilers, and enhance carcass traits and meat quality	[56]
	番鸭 Muscovy duck	穿心莲 Andrographis paniculata	酵母菌和乳酸菌 Yeast and lactic acid bacteria	增强番鸭的免疫力、改善肠道形态以及肠道微生物群组成和结构，进而提高其生长性能 Enhance the immunity of Muscovy ducks, improve their intestinal morphology and the composition and structure of the intestinal microbiota, and thereby enhance their growth performance	[57]
	肉鸡 Broiler	四黄 Sihuang	枯草芽孢杆菌、植物乳杆菌、地衣芽孢杆菌、屎肠球菌和凝结芽孢杆菌 Bacillus subtilis, Lactobacillus plantarum, Bacillus licheniformis, Enterococcus faecium and Bacillus coagulans	提高四黄总黄酮类化合物、小檗碱和黄芩苷的含量，增强了肉鸡的抗氧化能力、免疫功能、盲肠乳杆菌、肠道α-淀粉酶活性、肠道屏障功能以及平均日增重和和饲料转化率 By increasing the contents of total flavonoids, berberine and baicalin in Sihuang, the antioxidant capacity, immune function, Lactobacillus cecum, intestinal α -amylase activity, intestinal barrier function, as well as average daily weight gain and feed conversion rate of broilers were enhanced	[64]
	雏鸡 Chick	黄芪、三七、甘草、鹰嘴豆和黑豆 Astragalus membranaceus, Notoginseng, licorice, chickpeas and black beans	植物乳杆菌和副干酪乳杆菌 Lactobacillus plantarum and Lactobacillus paracasei	改善感染沙门菌的新生雏鸡的临床症状，提高其生长性能，并增强免疫功能 Improve the clinical symptoms of newborn chicks infected with Salmonella, enhance their growth performance and boost their immune function	[65]
反刍 Ruminant	育肥羔羊 Fattening lambs	板蓝根、金银花、半边莲、丹参、黄芪、当归、甘草 Isatis root, honeysuckle, half-leaf lotus, Salvia miltiorrhiza, Astragalus membranaceus, Angelica sinensis, licorice	植物乳杆菌和酿酒酵母 Lactobacillus plantarum and Saccharomyces cerevisiae	通过增强瘤胃粘膜屏障（包括机械、化学、免疫和微生物屏障）来改善热应激条件下育肥羔羊的生长性能 Improve the growth performance of fattening lambs under heat stress conditions by enhancing the rumen mucosal barrier (including mechanical, chemical, immune and microbial barriers)	[66]
	奶牛 Dairy cattle	黄芪、扁柏、山楂、川芎、甘草、栀子和大黄 Astragalus membranaceus, Cypress, hawthorn, Ligusticum chuanxiong, licorice, Gardenia and rhubarb	酿酒酵母和枯草芽孢杆菌 Saccharomyces cerevisiae and Bacillus subtilis	提高暴露于人热应激条件的泌乳晚期奶牛的产奶量和牛奶质量，增强机体抗氧化能力 Increase the milk production and milk quality of late lactating dairy cows exposed to human heat stress conditions, and enhance the antioxidant capacity of the body	[67]
	断奶羔羊 Weaned lamb	板蓝根和黄芪 Radix Isatidis and Astragalus membranaceus	枯草芽孢杆菌 Bacillus subtilis	增强板蓝根和黄芪中游离氨基酸、肽和活性成分的含量，且通过增加肠绒毛高度和增加肠道菌群多样性提高断奶羔羊的生长性能 Enhance the content of free amino acids, peptides and active ingredients in Radix Isatidis and Astragalus membranaceus, and improve the growth performance of weaned lambs by increasing the height of intestinal villi and the diversity of intestinal flora	[68]
	胡羊羔羊 Hu lamb sheep	青蒿 Artemisia annua	枯草芽孢杆菌、地衣芽孢杆菌、植物乳杆菌 Bacillus subtilis, Bacillus licheniformis, Lactobacillus plantarum	通过改善羔羊肠道菌群结构、提高机体抗炎能力，进而显著增加羔羊平均日增重 By improving the structure of the intestinal flora in lambs and enhancing their anti-inflammatory capacity, the average daily weight gain of lambs can be significantly increased	[69]

Table 3

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Research Status of Microbial Fermentation of Chinese Herbal Medicines and Discussion on Its Application in Livestock and Poultry Breeding

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