以蓝莓为主要原料, 植物乳杆菌、乳酸片球菌、嗜酸乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌为发酵菌种，研究蓝莓酵素的最佳发酵工艺条件，提高产品质量。以超氧化物歧化酶（SOD）活力、总可溶性固形物（TSS）含量、pH值为指标，首先通过均匀设计确定五种不同菌种最佳接种体积比例，然后研究发酵时间、温度、发酵液初始菌密度以及初始可溶性固形物含量的单因素实验，最后通过响应面法优化发酵工艺，以期发酵出SOD活性高且使消费者满意的蓝莓酵素产品。结果表明，均匀设计确定出植物乳杆菌、乳酸片球菌、嗜酸乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌的最佳接种体积比例分别为22.45%、42.86%、14.29%、16.33%、4.10%，响应面优化出的最佳发酵工艺为发酵时间36 h，发酵温度37 ℃，初始接种量调整为5.5×106 CFU/mL，初始总可溶性固形物含量调为11 oBrix，发酵后蓝莓酵素的SOD活力最终达到87.45 U/g。综上所述，本研究通过均匀设计优化出了复合菌种最佳接种体积比例以及通过响应面法优化出了最佳发酵工艺。

Five different strains including Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus were used to ferment blueberry jiaosu. Using superoxide dismutase (SOD) activity, total soluble solids (TSS) content, and pH value as indicators, in the beginning, uniform design was used to determine the best inoculation ratio of five different strains. Secondly, there were four single factor experiments including fermentation time, temperature, initial bacterial density and initial TSS contend. Finally, the fermentation process was optimized by response surface method. The goal of this work is fermenting blueberry jiaosu products with high SOD activity. The results showed that the optimal inoculation ratios of Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus rhamnosus are 22.45%, 42.86%, 14.29%, 16.33%, 4.10%, respectively. The optimized fermentation conditions are: 36 h of time, 37 ℃ of temperature, 5.5×106 CFU/mL of the initial inoculation amount, 11 oBrix of the initial TSS content. After fermentation, the SOD activity of blueberry jiaosu finally reached 87.45 U/g. In summary, this study optimized the best inoculation ratio of multiple strains through uniform design and optimized the optimal fermentation process through response surface methodology.