Microbial quality and quantity in fermentation is critical to obtaining value added products. This research aimed at investigating the interactive effect of group, day and concentration in thefermentation ofleaf extracts of A. annua and V. amygdalina intomore value added products. The aqueous leaf extracts of A. annua (A.AAQ) and aqueous V. Amygdalina (VAAQ) were fermented with Saccharomyces cerevisiae and Lactobacillus acidophilus respectively for 35days and evaluated for Colony Forming Units (CFU). Data were statistically analyzed using analysis of variance to compare and separate the means. The effect and interactive effectsof group alone, group and day, group and concentration, group, day and concentration, group and concentration on CFU of Saccharomyces cerevisiae and Lactobacillus acidophiluswere not significantly different (p > 0.05) On the other hand, the effect of day, concentration, day and concentration on CFU of Saccharomycescerevisiae as well as effect of group on Saccharomyces cerevisiae and Lactobacillus acidophilus Were significantly different p 0.05; 0.001 The effect of day, concentration and interactive effect of day and concentration on CFU of Lactobacillus acidophiluswere significantly different p 0.05 0 001 conclusion the effect of day and concentration as well as the interactive effect of day and concentration may have significantly affected the CFU of both organisms used in the fermentation there by accounting for facilitating the fermentation process.