In this study， the prebiotic effects of lycopene was investigated by simulating intestinal microecology fermentation system in vitro. The results showed that after being fermented in vitro with lycopene， the number of Lactobacillus， Bifidobacterium， Bacteroides， Prevotella and Akkermansia mucinipila was significantly increased， by one or two order of magnitude. Lycopene slowed down the decrease of the Ruminococcus and Roseburia with in vitro fermentation. Lycopene， as fermentation substrate， significantly increased the secretion of short-chain fatty acids， including acetic acid， propionic acid， butyric acid， valeric acid and iso-valeric acid. The correlation analysis showed that with the prolongation of fermentation time， the correlation between the above bacteria communities and the yield of short-chain fatty acids such as acetic acid， propionic acid， butyric acid and valeric acid was gradually increasing， and the number of probiotics was significantly positively correlated with the production of short-chain fatty acid at 24 h of lycopene fermentation. These findings suggest that lycopene played a potential prebiotic role on intestinal microbiota. Moreover， the interaction between the probiotics and the production of short-chain fatty acids gradually increased with the prolongation of fermentation time， which may play an important role in the anti-inflammatory， anti-oxidation and anti-tumor of lycopene. The results of this study will provide a new sight for the scientific application and development of lycopene.