Abstract: In order to evaluate the quality and volatile flavor compounds of goji juice fermented by four strains, Lactobacillus reuteri, Bacillus bataviensis, Lactobacillus rhamnosus and Bacillus licheniformis, which were previously isolated from fermented foods in our laboratory. Flavonoids, protein, phenols and volatile flavor components were determined and analyzed. The results showed that flavonoids contents in each fermented goji juice increased significantly. The protein content of fermented goji juice with Lactobacillus reuteri was the highest, which was (599.50±1.53) μg·mL^-1, and fermented with Bacillus bataviensis was the lowest, which was (168.11±1.00) μg·mL^-1. The highest phenolic content was fermented goji juice with Bacillus bataviensis, which was 1.10-3.01 times of other probiotics strains. A total of 52 volatile flavor components were detected in fermented goji juices, including 24 common components, but the content of the common components varied. Acid had a great influence on the flavor of fermented goji juice. It was suggested that Bacillus bataviensis was one of the best strain for fermented goji juice. The fermented juice had a better flavor, and the quality index and sensory evaluation were superior to other fermentation groups.

Key words: goji juice, fermentation, volatile components, phenols, protein