Abstract:Kyoho grapes were used as a raw material.Four strains of lactic acid bacteria were selected for fermentation.With each strain，the effect of fermentation on metabolites and antioxidant capacity of the product were determined.Each of the four lactic acid bacteria selected for these experiments grew well and produced acid via fermentation.The strains'acid production capacities were ranked as follows：Lactobacillus casei>Lactobacillus plantarum>Lactobacillus paracasei>Lactobacillus rhamnosus.After 15 days of fermentation，the total acid content was highest with Lactobacillus casei，reaching 8.40 g/L.Changes in total phenol content and superoxide dismutase（SOD）activity caused by the different lactic acid bacteria during fermentation were consistent among strains，initially increasing，then decreasing.Total phenol contents when using Lactobacillus casei，Lactobacillus paracasei，and Lactobacillus rhamnosus were highest on the 7th day of fermentation（3.53 mg/mL，3.49 mg/mL and3.59mg/mL，respectively）.MaximumtotalphenolcontentwithLactobacillusplantarumwas3.62mg/mLonday 9 of fermentation.On day 6 of fermentation，Lactobacillus casei displayed the highest SOD activity（284.57 U/mL）.Lactobacillus paracei，Lactobacillus plantarum，and Lactobacillus rhambutus each displayed their highest SOD activities（274.26 U/mL，262.22 U/mL and 272.33 U/mL，respectively）on day 7 of fermentation.Trends for variation in the antioxidant indiced for DPPH free radical，ABTS+free radical，and ferric reducing antioxidant power（FRAP）were roughly the same as those for total phenol content.These results indicated that these four lactic acid bacteria could enhance total phenol content and antioxidant activity in grape fermentation broth.