Abstract:Lactobacillus plantarum FM-LP-9 and L.fermentum FM-LP-SR6 were used to ferment blueberry anthocyanins，respectively.Further studies were carried out to examine the changes of total bacteria count，pH，color difference，total flavonoid content，total sugar content，total anthocyanin content，anthocyanin monomer content and organic acid content during the fermentation.The results showed that the total bacteria counts of both Lactobacillus strains were higher than 9.0 lg（CFU/mL）after fermentation for 48 h，the pH of the fermentation broth decreased to 3.6，the total sugar contents decreased by 48.65%and 58.97%，respectively，the total flavonoid contents increased to 11.4 mg/L and 11.8 mg/L，respectively，the total anthocyanin contents decreased by 48.63%and 46.06%，respectively，the color difference increased and the color became darker.Both Lactobacillus strains could metabolize anthocyanins and transform phenolic substances，while the content of anthocyanins decreased during the fermentation.Further principal component analysis showed that the anthocyanin monomer components of anthocyanins after the fermentation with Lactobacillus strains were significantly different，mainly in delphinin-3-O-glucoside and cyanidin-3-O-glucoside.In addition，the contents of lactic acid and acetic acid in the broth increased，while the contents of oxalic acid，malic acid and acetic acid decreased after fermentation by the two strains.