Jujube is rich in active components, however, it is difficult to store and too sweet to eat directly for some people, thus jujube industry is facing various problems, including the small volume and low added value. To screen bacterial strains that are suitable for the fermentation of jujube juice, 204 potential fermentation strains were screened from strains conserved in the laboratory and natural fermentation broth of fruits. After analyzing the fermentation performance and probiotic potential of these strains and the flavor substance in the end products, a strain of Lactiplantibacillus plantarum MY-12 with the features of probiotics and excellent fermentation flavor in jujube juice was obtained. The bacterial strain was used to ferment a certain amount of jujube juice with 14% saccharinity, with the fermentation period being 48 h. After fermentation, the sugar-acid ratio of the juice was 20∶1 (lactic acid accounted for 93.01% of organic acid), while the alcohol content was lower than 0.1%. The beverage featured the typical flavor of jujube probiotic beverage, with a harmonious taste and rich in aroma. The cloying sweet flavor and astringent taste of jujube were also improved significantly. Currently, the deep processing of jujube resources was insufficient, the results provide reference value for the economic and social benefits of deep processing of jujube agricultural products, giving new ideas related to the research and development of fermented probiotic beverages.
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