Abstract:The contents of basic nutrients，macroelements and heavy metals in spirulina residue were analyzed to evaluate the functional activity of the fermentation products of different strains of spirulina residue.The results showed that spirulina residue was of high protein （48.08%），rich in amino acids，and was a good substrate for microbial growth and reproduction.Among the fermentation products of spirulina residue fermented by five strains of bacteria，Bacillus subtilis YA215 and Bacillus licheniformis YA269 had strong scavenging ability to DPPH free radicals and ABTS+free radicals（YA215：45.9%and 77.2%；YA269：41.2%and 75.8%），Lactobacillus reuteri LT906 fermentation products showed the most prominent activity of lowering blood lipid in vitro（the binding rates of the three cholic salts were 44.6%，68.4%and 77.6%，respectively）.Compared with the fermentation products of Arxula adeninivorans NBRC10858 and Lactobacillus bulgaricus YB177，the fermentation products of spirulina residue from three probiotics，Bacillus subtilis YA215，Bacillus licheniformis YA269 and Lactobacillus reuteri LT906，had better antibacterial effect on foodborne pathogens and had a wider antibacterial spectrum.This study opens up a new direction for the scientific and rational development and utilization of spirulina residue，and has certain reference value.