本文研究了干酪乳杆菌发酵过程中荔枝果渣中糖组分、有机酸、蛋白组成、多酚、色泽等品质的变化，优化了干酪乳杆菌在荔枝果渣中的发酵条件。并在此发酵条件的基础上，研究了其它五种乳酸菌代替干酪乳杆菌发酵后荔枝果渣营养品质的变化差异。结果表明，荔枝果渣中含有丰富的蛋白质和酚类物质，经NaOH调节其pH到6.0并添加3 g/L的碳酸钙灭菌后的荔枝果渣非常适合乳酸菌生长，30 ℃下静置发酵24 h后，六种乳酸菌的活菌数均达到8.0 lgCFU/g以上；荔枝果渣乳酸菌发酵的过程中，果渣的色泽和蛋白组成类型变化不显著（P>0.05），随着糖的消耗和乳酸的产生，荔枝果渣的pH快速下降；不同乳酸菌发酵24 h后的荔枝果渣的中糖组成、pH值、可溶性总酚和抗氧化活性等品质指标有明细差异。

Changes in the quality parameters, including the sugar consumption, organic acid content, protein type, total phenolic content, and color, of the litchi pomace during fermentation with Lactobacillus casei were investigated, and the fermentation conditions were optimized. Additionally, under optimal fermentation conditions, fermentation characteristics and the quality of the litchi pomace following fermentation were evaluated using five other lactic acid bacteria and compared with those observed with Lactobacillus casei. Results showed that the litchi pomace was abundant in proteins and phenolics. Following the addition of sodium hydroxide (NaOH) and 3 g/L calcium carbonate to adjust the pH to 6.0 and kill bacteria, respectively, the litchi pomace was suitable for the growth of lactic acid bacteria. The viable count of six strains of lactic acid bacteria in the litchi pomace reached more than 8.0 lg CFU/mL after 24 h of fermentation at 30 ℃. During fermentation, no significant changes (P > 0.05) in color and protein type were observed, and the pH of the litchi pomace decreased rapidly along with the consumption of sugar and the production of lactic acid. After fermentation, significant differences (P < 0.05) in the glucose and fructose content, pH, total phenolic content, antioxidant activity, and other quality indicators were observed among the litchi pomaces fermented with different types of lactic acid bacteria.

国家支撑计划课题（2012BAD31B03）；广东省科技计划项目（2012B050500012）；广州市科技计划项目（2014J4100188）