Abstract
Aronia melanocarpa (Michx.) Elliott is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined Lactobacillus plantarum 1243 fermentation impact on fermented A. melanocarpa juice (FAJ)'s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with L. plantarum 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ.