Abstract:In this study，blackberry juice was used as raw material，and fermentation was carried out respectively with Limosilactobacillus fermentum PC11，Lactobacillus paracasei PC18，Lactobacillus paracasei NT4-7 and Lactiplantibacillus plantarum P-S1016.Changes in anthocyanin content，total phenolic content，and antioxidant activity of blackberry juice before and after fermentation were investigated，and the protective effects on adrenal chromaffin cells PC12 damaged by corticosterone were examined.The results showed that compared to unfermented blackberry juice，the total phenolic content and anthocyanin content of blackberry juice fermented by lactic acid bacteria were decreased.The highest retention rates of anthocyanins（89.65%）and total phenolic compounds（88.7%）were found in blackberry juices fermented with P-S1016 and PC11，respectively.Compared with unfermented juice，the DPPH and PTIO radical scavenging activities and ferric reducing antioxidant power（FRAP）of fermented juice were significantly increased，and the hydroxyl radical scavenging activity exceeded 90%.Moreover，compared to unfermented blackberry juice，lactic acid bacteria fermentation significantly increased the viability of PC12 cells injured by corticosterone.Particularly，the cell viabilities were increased by 54% and 45% in the L.plantarum P-S1016 and L.paracasei PC18 fermentation groups，respectively.In conclusion，the fermentation of blackberry juice with these four lactic acid bacteria strains significantly improved the quality and antioxidant properties of the juice as well as enhances the viability of corticosterone-damaged PC12 cells.This study provides a theoretical basis for the fermentation processing of blackberry juice with lactic acid bacteria and the development of fruit juice beverage products containing lactic acid bacteria.