LAUSR

Abstract Noni and fermented noni juice are used for various health purposes due to their functional characteristics. However, traditional fermented noni juice is spontaneous and has a complex microbial community, resulting in uneven quality and production period. Hence, to improve the quality and explore the important bacteria, Lactobacillus plantarum was added during the spontaneous fermentation of noni. This process was divided into 4 stages (9, 16, 23, and 37 days, and 154 volatile substances were detected. The dynamic relationships between the bacterial community and volatile substances during fermentation were investigated. The results showed that Acetobacter, Lactobacillus, and Gluconobacter were the predominant bacteria during intensified fermentation. Besides, correlation analysis revealed that the final characteristics of fermented noni juice were strongly influenced by Acetobacter and Lactobacillus, which played a key role in aroma composition. Therefore, the intensified fermentation via L. plantarum may have improved the flavor of fermented noni juice.