文档介绍：2022 No．1
·92 · Serial No．359 China Brewing
for 4 kinds of lactic acid bacteria, and the viable bacteria count in mulberry juice fermented by different lactic acid bacteria was more than 11 lg
(CFU/ml) at the end of fermentation. The contents of total sugar and reducing sugar decreased significantly during the fermentation, while the con-
tents of total phenols and flavonoids increased significantly. Comprehensively comparing the fermentation ability of 4 strains, the fermentation perfor-
mance of strain LP was the optimal, and the viable bacteria count in mulberry juice after fermentation was lg (CFU/ml). The contents of total
phenols and flavonoids were mg gallic acid equivalent (GAE)/ml and mg rutin equivalent (RE)/ml, and the 1,1-diphenyl-2-nitrophenylhy-
drazide (DPPH) radical scavenging rate was %, the ferric reducing power (FRAP) was mg ascorbic acid equivalent (AAE)/ml, its antioxi-
dant capacity was the strongest, and the strain LP could be used as the optimal strain for mulberry fermentation.
Key words：mulberry juice; lactic acid bacteria; fermentation; phenolic compounds; antioxidant capacity
桑葚（Morus alba L.）又名桑果、桑葚子、桑枣，为桑科老、经济、安全的生物技术方法[4]，诸多研究证明，果蔬经乳
落叶乔木桑树的成熟果实，广泛种植于亚洲、欧洲、北美洲酸发酵后其营养品质大大改善