To develop functional asparagus probiotic drinks, lactic acid bacteria and yeast and also their combinations suitable for asparagus juice fermentation were screened and the characteristics of single and two organism fermented products were analyzed. The differences in flavor before and after co-fermentation were also analyzed. The results showed that Lactobacillus acidophilus (KDB-03) LA and Saccharomyces cerevisiae (GDMCC 2.37) SC was the best fermentation combination. Compared with the unfermented juice, co-fermentation could significantly increase the amount of lactic acid bacteria, total phenolic content, DPPH free radical scavenging ability, and FRAP value of the product by 11%, 18%, 40%, and 130%, respectively. while the total flavonoid content decreased by 27%. Under the optimized fermentation conditions, when the inoculation amount was 3.8%, the inoculation ratio of lactic acid bacteria to yeast was 1∶2, and the fermentation temperature was 34.5℃, the asparagus fermented product had the strongest antioxidant activity. Co-fermentation could also significantly reduce aldehyde and increase the content of alcohol, giving asparagus juice a unique flavor. In conclusion, lactic acid bacteria, yeast, and their combinations screened in this study have great application value in asparagus juice fermentation and could be used to develop new fermented asparagus beverages.
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