The invention discloses a method for preparing a lemon fermentation product, which comprises fermenting a lemon juice with at least one lactic acid bacteria, wherein: the lemon juice has a pH of 3 to 4 and a sugar content of 15 o Brix； and the lactic acid bacteria The strain is Lactobacillus plantarum , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus delbrueckii subsp. Bulgaricus or any combination of the above lactic acid bacteria. By administering the lemon fermentation product, the system can effectively achieve the effects of immune regulation, anti-inflammatory, anti-allergy and the like in the individual.本發明所揭一種檸檬發酵產物之製備方法，其係將一檸檬汁液以至少一乳酸菌進行發酵，其中：該檸檬汁液之酸鹼值係為3～4，糖度為15 o Brix；及該乳酸菌之菌種係為植物乳桿菌（ Lactobacillus plantarum），發酵乳桿菌（ Lactobacillus fermentum），嗜酸乳桿菌（ Lactobacillus acidophilus）、德氏乳桿菌亞種保加利亞（ Lactobacillus delbrueckii subsp. Bulgaricus）或上述乳酸菌之任意組合。藉由投予該檸檬發酵產物，係能夠有效達到於個體產生免疫調控、抗發炎、抗過敏等功效。
