Abstract:To explore a new approach to increase the dietary intake of selenium，the effects of three different fermentation processes（natural fermentation，fermentation following inoculation with Lactobacillus plantarum，and fermentation following inoculation with selenium-enriched L.plantarum）on the viable count of lactic acid bacteria，physiochemical properties，contents of organic acids and polyphenols，and in vitro antioxidant activity were compared in compound fruit and vegetable juice.The highest total number of Lactobacillus colonies[8.28 lg（CFU/mL）]and contents of total acid（20.45 g/L），lactic acid（16.82 g/L），total flavonoids（0.35 g/L），and total polyphenols（10.92 g/L）were obtained by selenium-enriched L.plantarum fermentation of compound fruit and vegetable juice.Compared with natural fermentation，inoculation of L.plantarum，especially selenium-enriched L.plantarum，increased the antioxidant activity of compound fruit and vegetable juice.The concentration of selenium in fermented compound fruit and vegetable juice inoculated with selenium-enriched L.plantarum reached 20.97 μg/mL.