Fruits and vegetables as important diet， are rich in various nutrients， and they are also the ideal substrate for microbial fermentation. With the rise of “enzymes” product， fermented fruits and vegetables juice have attracted widespread attention. Previous studies by scholars found that some nutrients could not be synthesized by a single strain， and they had to be obtained by the co-fermentation with multiple strains. Compared with single strain fermentation， mixed strain fermentation had more complex metabolic mechanism and more abundant fermentation products. In this paper， the research progress of mixed strain fermentation juice was summarized， and the characteristics of fermentation strains and the influence mechanism of mixed strain fermentation on flavor， function and storage quality of fruits and vegetables juice were emphatically expounded. This review could provide some reference on the product development and quality improvement of mixed fermentation juice.