Abstract: Fermentation is a traditional method of Chinese medicine processing method, which has the function of increasing the content of active ingredients, enhancing or producing new effects, reducing toxicity, and regulating intestinal flora. Modern fermentation technology overcomes the shortcomings of traditional fermentation technology, such as the complicated bacteria strains, uncontrolled temperature and humidity. The modern fermentation technology of Chinese medicine includes solid-state fermentation, submerged fermentation and bidirectional solid fermentation. In recent years, the state vigorously promotes reduced use of antibiotics in livestock and poultry industry. As a microecological preparation, fermented Chinese medicine has become one of the alternatives of antibiotic in livestock and poultry industry with its unique advantages in improving animal production performance, prevention and treatment of diseases. It has great potential and market in livestock and poultry industry and aquaculture industry. However, fermented Chinese medicine still has many problems, such as unclear fermentation mechanisms, unknown changes in composition, single fermentation bacteria, and lack of specific quality standards. The author introduces the advantages of fermented Chinese medicine and compares the advantages and disadvantages of various fermentation techniques, summarizes the application of fermented Chinese medicine in livestock and poultry industry as well as aquaculture industry, analyzes the potential of fermented Chinese medicine and the shortcomings of current research, intending to provide ideas and references for the in-depth study of fermented Chinese medicine in the future.

Key words: traditional Chinese medicine; microbial fermentation; livestock and poultry farming