In order to make full use of the excess production of strawberries and pineapples.In this study,strawberry and pineapple mixed juice was used as a matrix,and wine yeast and Lactobacillus bulgaricus were used as combining starters cultures to obtain strawberry-pineapple complex Jiaosu.After the fermentation,the chemical composition,functional enzyme activity,antioxidant activity and antibacterial ability of strawberry-pineapple complex Jiaosu were studied with unfermented mixed fruit juice as a control.The results showed that the total flavonoid content of increased by 63%,and the activities of amylase,total superoxide dismutase (T-SOD) and lipase increased from 0.076±0.005,53.86±1.52 and 1.31±0.214 U/mL to 0.086±0.006,95.57±4.58 and 6.24±1.781 U/mL,respectively.The content of total sugar,total phenol,protein and protease activity was reduced,to a greater or lesser degree,compared with the mixed juice.In the antioxidant experiment,the strawberry-pineapple complex Jiaosu has enhanced scavenging ability of hydroxyl and superoxide anion free radicals,and weakened the scavenging ability of DPPH and ABTS free radicals compared with the control.In the antibacterial activity experiment,the strawberry-pineapple complex Jiaosu exhibited acceptable antibacterial activity against all tested pathogens,and the antibacterial effect is Staphylococcus aureus (29.60±1.41 mm)>Escherichia coli (29.33±1.66 mm)>Pseudomonas aeruginosa (27.67±1.34 mm)>Bacillus subtilis (14.63±2.11 mm) compared with the control.The development of this research is helpful to deepen people's further understanding of functional foods,and has certain application value for the development of strawberry-pineapple complex Jiaosu.