Abstract: The effects of Leuconostoc mesenteroides and Lactobacillus plantarum on the quality of Lycium barbarum juice were studied,and the fermentation process of Lycium barbarum juice was optimized by response surface method. It aimed to develop a fermented mashed juice rich in functional factors to enhance the diversity of Lycium barbarum products. The pH,the contents of soluble solids,lactic acid,protein,total flavonoids,total sugars and total bacterial colonies of lactic acid bacteria and sensory indexes during fermentation were determined and analyzed,and the lactate contents and sensory score were used as evaluation indexes. Discussing the variation of the quality of Lycium barbarum juice during fermentation. The results showed that the optimum fermentation conditions of compound lactic acid bacteria were as follows:Leuconostoc mesenteroides:Lactobacillus plantarum 1:1,inoculation amount 5%,sugar 5%,fermentation time 10 h. pH value of fermented Lycium barbarum juice was 4.01,soluble solids 8% and lactate 342 mg/100 mL,protein 20 μg/100 mL,total flavone 410 mg/100 mL,total sugar 124 mg/100 mL,lactic acid bacteria colony total score 92.01 scores.The fermented drink tissue of Lycium barbarum juice with compound lactic acid bacteria had uniform tissue,delicate taste,sweet and sour,with the unique taste and aroma of Lycium barbarum.