Results show that fermentation has little effect on polysaccharide, amino acid content increased a little, and vitamin C, carotenoid and reducing sugar content reduced in different degrees.

• 结果表明，乳酸菌的发酵时南瓜中重要保健成分南瓜多糖含量的影响不大，氨基酸总量有所增加，而维生素C、类胡萝卜素以及还原糖等成分的含量都有不同程度的减少。