Bio–enhancement of Polygonatum cyrtonema Hua beverage: Improved bioactive ingredients and volatile flavor profiles through rapid fermentation with Lactiplantibacillus plantarum FN107

Polygonatum cyrtonema Hua is valued for its health benefits, but its application is limited by poor flavor-aroma and low bioaccessibility of active compounds. This study developed an optimized liquid-state fermentation process for P. cyrtonema using Lactiplantibacillus plantarum FN107. Fermentation significantly improved its physicochemical and bioactive properties: total sugar and saponin decreased by 27.02% and 67.94%, respectively, while free amino acids, polyphenols, and flavonoids increased by 28.13%, 84.20%, and 78.96%, respectively. Antioxidant and α-amylase/α-glucosidase inhibitory activities were also enhanced. GC-MS identified 60 volatiles, with increases in acids, alcohols, and esters, and decreases in aldehydes and phenols. GC-E-nose and sensory evaluation showed reduced herbal odor and increased sour, fruity, and woody notes. Metabolic pathway analysis revealed that flavor–aroma transformations were driven by phenylalanine metabolism, fatty acid biosynthesis, and methylerythritol phosphate pathways. These findings provide a scientific basis for targeted fermentation to develop P. cyrtonema into high-value, flavorful, and bioactive functional foods. • Fermentation by L. plantarum FN107 altered functional ingredients in P. cyrtonema • Fermented P. cyrtonema exhibited enhanced antioxidant and hypoglycemic activities • Acids and alcohols rose among 60 volatiles of 12 types in fermented P. cyrtonema • Herbal odor decreases and sour, fruity, and waxy odor increase during fermentation • L. plantarum drives flavour-aroma compound formation via PMP, FAB, and MEP pathways