Malt drink is one of the popular beverage among Iranian consumer. A known set back for this product is its watery mouth-feel and taste. To overcome this defect in this study, Lactobacillus plantarum PTCC1896 was used as starter in two non-alcoholic malt drink produced from two frequently used wort in Iranian market i.e Jojo (J) and Dohler (D). Non-alcoholic malt drink was produced exactly similar to process carried out in Iran in the labratory but was inoculated with 0.03 and 0.1 g of L.plantarum biomass at the end of the process. The inoculated malt drink had half of the sugar usually used in the essence added malt drink in the market and was lactic fermented for 24 h. To investigate the behavior of bacteria on two types of substrate and analysis of the fragrance compounds produced during fermentation, and also investigating the difference in substrate compounds and their effect on bacterial growth, survival analysis, pH, acidity, organic acid, flavor compounds, and in the end, sensory analysis was done on the samples. Based on the rich composition of the substrates, the growth of bacteria in all samples after 24 hours of fermentation for 0.03 and 0.1 g bacterial biomass was 7.98 and 8.6 log CFU/mL respectively which shows appropriate bacterial growth, according to existing standard for probiotic food, in malt drink. In pH analysis, the acidity in all samples was reduced naturally due to production lactic acid and acetic acid by the bacteria in the sample. After this test, malt sample with both types of wort inoculated L.plantarum amount in 0.03 g bacteria was selected as the optimum sample for volatile compound test and sensory analysis. In the analysis of flavor compound, ester and terpene compounds which are the most important flavor and odor creating compounds in products, was produced higher or in some cases significantly higher in the beverage with Dohler malt compared that in Jojo sample. Ethyl acetate, ethyl propionate and ethyl hexanoate which all create fruit flavor in the compound, with higher than threshold concentration were produced in the samples. Menthol as an important terpene compound was identified in Dohler drink after fermentation. Malt drink produced by Dohler wort had better sensory evaluation results compared to that of Jojo wort. This obviously demonstrate effectiveness of probiotic bacteria in improving quality and production of flavor compound in malt drink. It should be mentioned that amount of sugar in this fermented non-alcoholic malt drink was less than that in similar essence-added product in the market. In general this result sugests the possibility of production of non-alcoholic malt drink flavor by L.plantarum. Although technical details should be further investigate particularly in scale up process. Key words: Non-alcoholic beverages, probiotic, flavor compounds, fermentation, essence.