Abstract:Compound fruit and vegetable juice prepared used seabuckthorn，carrot and black jujube as raw materials was inoculated with Lactobacillus plantarum，L.rhamnosus，and their combination （1∶1 volume ratio）.The effects of different probiotics on the viable bacterial count，pH value，total titration acid，soluble protein，reducing sugar，organic acids，total flavonoids，total polyphenols and antioxidant activity in vitro during fermentation were compared.The results showed that there was no significant difference in reducing sugar content among the compound fruit and vegetable juice fermented with L.plantarum，L.rhamnosus，and their combination methods.Compared with the compound fruit and vegetable juice fermented with L.plantarum or L.rhamnosus alone，the number of bacterial colonies，content of total acid，total flavonoids，total polyphenols，acetic acid，lactic acid and antioxidant activity in vitro were significantly increased （P<0.05）in the compound fruit and vegetable juice fermented with the combination of L.plantarum and L.rhamnosus.