To obtain excellent compound lactic acid bacteria (LAB) and fermentation technology suitable for the fermentation of goji juice， Lactobacillus casei CICC-6244， Lactiplantibacillus plantarum PJ-7， Weissella confusa DY-2， Lactobacillus rhamnosus LGG and Lactiplantibacillus plantarum AJL-2 were selected as candidate strains. Physicochemical indexes， total phenols， total flavonoids， and antioxidant capacity were used as evaluation indicators to screen LAB suitable for goji juice fermentation using principal component analysis. Single factor experiments and fuzzy evaluation were applied to optimize the fermentation process of compound LAB in goji juice. The results showed that two strains LAB suitable for fermentation of goji juice were selected， namely L. rhamnosus LGG and L. casei CICC-6244. The physicochemical properties of goji berry juice fermented with these two strains of lactic acid bacteria were excellent， with total phenolic contents of 5.26 mg GAE/mL and 5.38 mg GAE/mL， total flavonoid contents of 1.00 mg RE/mL and 1.01 mg RE/mL， DPPH radical scavenging rates of 94.99% and 97.08%， and superoxide anion scavenging rates of 46.08% and 47.50%， respectively. The optimum fermentation process of goji juice with the two strains LAB was as follows: The compound ratio of strains was LGG∶CICC-6244=1∶2， the inoculation amount was 3%， and the fermentation time was 48 h. Under the optimal conditions， the total phenols and flavonoids contents were 7.08 mg GAE/mL and 1.49 mg RE/mL， the scavenging rates of DPPH free radicals and superoxide anions were 95.20% and 85.71%， and the fuzzy comprehensive evaluation value was 0.2156. This study was aimed to provide theoretical basis for developing LAB and technology suitable for goji juice fermentation.