Abstract: To explore the effect of lactic acid bacteria fermentation on the nutrition and flavor quality of sweet corn juice, four kinds of lactic acid bacterial were selected in this study, including Limosilactobacillus reuteri (LR), Lactobacillus gasseri (LG), Lactiplantibacillus plantarum (LP), Limosilactobacillus balticus (LB). The changes in nutritional components, color, pH, and flavor characteristics of sweet corn juice before and after fermentation were analyzed. The results showed that after 24 h of fermentation at 37 ℃, the lactic acid bacteria in the four groups of fermented corn juice grew well, and the pH of the fermentation system decreased to 3.5~4.0. The color tended to be more saturated yellow. After fermentation, the total sugar and total protein contents of sweet corn juice significantly decreased (P<0.05), and the utilization rates of total sugar, reducing sugar and protein were significantly different (P<0.05). The total sugar utilization rates of LB and LR were significantly better than those of LG and LP (P<0.05). After 24 h of fermentation, the contents of lutein and zeaxanthin in the four treatment groups increased slightly, and the LR group showed significant differences (P<0.05). At the same time, the flavor composition of corn juice was not changed by LR, LG, and LB fermentation, but the flavor signals of W1W (sensitive to hydrogen sulfide), W5S (sensitive to hydroxides), and W2W (sensitive to aromatic compounds and organic sulfur compounds) were further enhanced. The results can provide a theoretical basis for further understanding the effect of lactic acid bacteria fermentation on the nutrition and flavor quality of sweet corn juice and the development of fermented grain beverages.