Abstract:With the advancement of industrialization，the sensory and functional properties of lactic acid bacteria-fermented foods have undergone changes. In recent years，berries have become important ingredients in food products due to their rich vitamins，minerals，and antioxidant compounds.However，berries are prone to spoilage and suffer from poor texture and low nutrient absorption rates. Fermentation with lactic acid bacteria has gradually emerged as a key processing method for berries. This paper systematically summarized the current applications of fermentation with lactic acid bacteria in berry processing，with a particular emphasis on the metabolic mechanisms through which lactic acid bacteria synergized with berries to promote human health.Then，the mechanisms by which fermentation with lactic acid bacteria enriched the nutrition of berries were analyzed.Finally，the feasible recommendations and future development prospects were proposed，with the aim of providing scientific evidence for improving the quality of berries during processing，and of offering theoretical support and practical guidance for the development and broader application of high-quality fermented berry products.