Abstract:Sweet potato was selected as the research object to study the effect of lactic acid bacteria fermentation on the quality of dried sweet potato.Traditional dried sweet potato and fermented dried sweet potato were compared in terms of their texture and flavor by inoculating with lactic acid bacteria to ferment dried sweet potatoes.The results showed that the hardness，the stickiness，the adhesiveness and the chewiness of fermented dried sweet potatoes significantly decreased compared with those of traditional dried sweet potatoes，and the elasticity also decreased compared with that of traditional dried sweet potatoes，but the difference between the two was small.The contents of essential amino acids and delicious amino acid of fermented dried sweet potato increased by 50.91% and 80.56% respectively，compared with those of traditional dried sweet potatoes.The contents of reducing sugar of fermented dried sweet potato increased by 22.16%，and the contents of VC increased by 34.83%，respectively，compared to those of traditional dried sweet potato.The contents of alcohols，lipids and aldehydes in aroma components of fermented dried sweet potato increased significantly，while alkanes and dilute terpenoids decreased，with sensory scores of 91.8 and 83.6，respectively.Lactic acid bacteria fermentation endows dried sweet potato with better texture and richer flavor components.