Abstract:Lactobacillus acidophilus was used to ferment mint to maintain or enhance its antioxidant activity.The results showed that compared with those without fermentation，the total antioxidant capacity，DPPH radical scavenging capacity and superoxide anion radical scavenging capacity of the fermentation broth from roots，stems or leaves increased to 54.2%-74.9%，67.7%-70.9%and 29.9%-30.4%，respectively（P＜0.05）. In addition，total phenols and total flavonoids contents of mints with and without fermentation were analyzed. The results showed that total phenols contents and total flavonoids contents of roots，stems or leaves fermented increased to 12.0%-12.7%and 15.6%-20.1%respectively.Besides，compared to those without fermentation，the content differences of stems or leaves were significant（P＜0.05）. As to the sensory evaluation of final fermented products，there were no significant differences on most indicators except color（P＞0.05）.Resutes of this study provided a new idea for the development of functional fermentation products of mints.