研究了荔枝汁分别经干酪乳杆菌、保加利亚乳杆菌和肠膜状明串珠菌发酵后及4 ℃贮藏期间乳酸菌活菌数、主要营养品质和色泽的变化。研究表明：三种乳酸菌都能在荔枝汁中很好的生长，发酵12 h后，活菌数均达到最大值（9.0个对数以上）；三种菌对荔枝汁中糖和有机酸的转化和利用有明显差异，其中干酪乳杆菌和保加利亚乳杆菌发酵荔枝汁后产生了高达37.5 g/L的胞外多糖；荔枝汁分别经三种乳酸菌发酵后，多酚和Vc含量均变化不显著，L*值均明显下降（P<0.05），且色泽变得更白。另外，三种菌发酵荔枝汁在4 ℃贮藏期间，没有明显的后发酵发生，但经过28 d的低温贮藏后，肠膜状明串珠菌的活菌数下降到了7.0对数以下，而干酪乳杆菌和保加利亚乳杆菌仅仅下降了不到0.5个对数。

In this study, litchi juice was fermented at 30 ℃ by probiotics of Lactobacillus casei, Lactobacillus bulgaricus and Leuconstoc mesenteroides, and the changes of microbial count and quality of fermented litchi juice during storage at 4 ℃ were also investigated. Results showed that the three lactic acid bacteria grew rapidly in litchi juice, and received the highest number (above 9.0 log) after fermented 12 h. The three lactic acid bacteria showed obvious difference in utilizing sugar and organic acid of litchi juice, where Lactobacillus casei and Lactobacillus bulgaricus produced as much as 37.5 g/L exopolysaccharides. Moreover, after 12 h fermentation, the polyphenol and Vc contents appeared no significant change (p>0.05). But L* values were significantly decrease (p<0.05), and the color became more pale in all fermented litchi juice. During storage of 28 d at 4 ℃, no further fermentation was found in all fermented litchi juice, but the number of Leuconostoc mesenteroides dropped to less than 7 log, whereas Lactobacillus casei and Lactobacillus bulgaricus only decreased 0.5 log.

国家“十二五”科技支撑计划课题（2012BAD31B03）；广东省科技厅工业攻关项目（2012B010300028）