Abstract:A Schisandra chinensis fruit juice product was developed by fermentation with probiotics. The effects of fermentation conditions （pH value， fermentation temperature， fermentation time， stirring speed， dilution ratio of lactic acid bacteria， and inoculation mass fraction） on the content of functional components in the product were explored， on the basis of which the fermentation process was established and optimized. The development potential of the fermented fruit juice in regulating blood glucose levels was evaluated through in vitro experiments. The experimental results showed that the optimal production process for the S. chinensis fruit juice fermented by lactic acid bacteria was as follows： fermentation temperature of 42 ℃， pH5.0， inoculation mass fraction of 0.4%， stirring speed of 90 r/min， dilution ratio of 1∶3， and fermentation time of 18 h. The polysaccharide content in the fermented fruit juice obtained by this process was 1.612 g/L. Moreover， the fermented fruit juice exhibited certain blood glucose-lowering effect.