Abstract:The presence of bitter and astringent taste substances in mango peels limits the food utilization of mango peels.In this study，mango peels were used as raw material，the sensory evaluation method was used to primary screen the mango peel juice fermented by 59 strains of Lactobacillus for 48 h，and the effects of the fermentation process of the five strains obtained from the primary screening on the total phenols，total flavonoids，antioxidant activity，and flavor characteristics of the mango peel juice were studied.The results showed that the total acid content of mango peel juice increased significantly，the pH value decreased significantly，and the total phenol content decreased significantly after Lactobacillus fermentation；the results of electronic tongue analysis also indicated that Lactobacillus fermentation could attenuate the bitterness and astringency of mango peel juice；among them，the HGP54 strain had the best effect in improving mango peel taste，with the highest sensory fuzzy score increased by 13.47%，and the quantitative scores of bitter and astringent taste were both decreased.Correlation analysis showed that there was a significant moderate positive correlation between bitterness and astringency and total phenolic content.The results of this study indicate that Lactobacillus strains can effectively improve the quality of mango peel clear juice，and can be further developed and utilized as industrialized microbial preparations for mango peels.