The mixed cultures of Lactobacillus casei and Lactobacillus plantarum, L. casei and Lactobacillus rhamnosus, L. plantarum and L. rhamnosus were inoculated into jujube pulp for fermentation. The viable lactic acid bacteria count was measured during the fermentation of jujube pulp, and the changes in pH value, total titratable acid, total phenolics, total flavonoids, polysaccharides, ascorbic acid, organic acids, antioxidant capacity, and color were compared before and after fermentation. The results showed that the jujube pulp was rich in nutrients, and all the above mixture starters grew well in jujube pulp. After 24 h of fermentation, the viable counts exceeded 9.4 lg CFU/mL, while the color of jujube pulp fermented with the mixture of L. plantarum and L. rhamnosus was closer to that of the unfermented group. The mixed fermentation of L. plantarum and L. rhamnosus was also superior to the other two fermentation groups in terms of total phenolic, total flavonoid, polysaccharide contents, and antioxidant activities. In conclusion, the mixed fermentation of L. plantarum and L. rhamnosus should be suitable for jujube pulp.
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