Jerusalem artichoke possesses abundant inulin,high content of potassium and low content of sodium.The main nutritional compositions of Jerusalem artichoke from diverse varieties and regions were analyzed.The main purpose of this study was to investigate the growth of four lactic acid bacteria(Lactobacillus plantarum,Lactobacillus casei,Lactobacillus acidophilus,Lactobacillus brevis) on Jerusalem artichoke juice and the production of flavor compounds in these bacteria.Growth rule,low-temperature survivability of lactic acid bacteria in Jerusalem artichoke and the major flavor compounds of fermented Jerusalem artichoke juice were considered in this study.In this research it was found that four lactic cultures grew well on the Jerusalem artichoke juice,and the viable cell counts of lactic acid bacteria reached 109CFU/mL.Jerusalem artichoke juice that was fermented by beneficial lactic acid bacteria had a good flavor,the main flavor compounds were diverse due to the different species of lactic acid bacteria.Although the lactic cultures of fermented Jerusalem artichoke juice gradually lost their viability during cold storage,the viable cell counts of these lactic acid bacteria still remained at 108CFU/mL after 4 weeks of refrigeration at 4℃.The results of this study showed that Jerusalem artichoke juice was a potential substrate to be used for healthy beverage.