Abstract:Mulberry，a small berry，is a medicinal and edible product.It is rich in amino acids，minerals，vitamins，organic acids，various phenolic substances，and other nutrients.It has medicinal effects such as lowering blood sugar，antioxidation，soothing the nerves，and helping sleep.To solve the problem that mulberries are not easy to store and transport and retain their original nutritional value at the same time，mulberries can be subjected to yeast fermentation，acetic acid bacteria fermentation，lactic acid bacteria fermentation，and other biological fermentation to obtain mulberry wine，mulberry fruit vinegar，mulberry enzymes，and other series products.In this paper，the research status of mulberry berry and the development of the biological fermentation products of mulberry were reviewed，which laid a foundation for the further study of mulberry processing.