Metabolomics analysis Reveals enhancement of flavor and nutritional profile in fermented complex pomegranate milk by Lactiplantibacillus plantarum CCFM 1291

Pomegranate, rich in polyphenols and ellagitannins, imparts distinctive flavor profiles and nutritional advantages to fermented dairy products. This study investigated the growth dynamics of Lactiplantibacillus plantarum in a milk-based matrix and characterized the biotransformation of bioactive compounds during fermentation. Through integrated targeted and untargeted metabolomic approaches, we systematically evaluated metabolic alterations induced by L. plantarum CCFM1291 during pomegranate milk fermentation. Targeted quantification revealed significant production of urolithin M5 (3.21 ± 0.06 mg/L), while untargeted analysis identified metabolic shifts, including the generation of hydroxyisocaproic acid and p -aminobenzoic acid. Multidimensional sensory evaluation coupled with GC-MS flavor profiling demonstrated statistically significant enhancements in fermented pomegranate milk quality. These findings provide novel insights into pomegranate milk fermentation and establish a scientific framework for developing functional dairy products. • Yeast extract fermentation boosts the growth of L. plantarum in milk. • L. plantarum converts ellagitannins to urolithin in pomegranate milk. • Pomegranate milk fermentation with L. plantarum enhances flavors.