Six strains of lactic acid bacteria were used for Pueraria lobata enzymes pure fermentation. After fermentation， the number of viable bacteria count， pH values， total acidity， reducing sugar content， and total phenols content of Pueraria lobata enzymes were determined. Two in vitro antioxidant activity determination methods (ABTS and FRAP) were used to evaluate the antioxidant capacity of fermented Pueraria lobata enzymes. The contents of major isoflavones such as puerarin and major organic acids such as lactic acid in Pueraria Lobata enzymes were determined by high performance liquid chromatography. A principal component analysis (PCA) method was used to fit the overall data and establish a comprehensive evaluation model to select the strains suitable for fermentation of Pueraria Lobata enzymes. The results showed that the fermented Pueraria lobata enzymes all had a viable count of 8.0 lg (CFU/mL) and the pH value decreased to below 3.60. The reducing sugar content decreased from 9.1% to 17.9% after fermentation， and the total acid content reached up to 8.47 g/1 000 g. The composition and content of organic acids changed significantly. The total phenols content of Pueraria lobata enzymes did not change significantly after fermentation， and the in vitro antioxidant activity was effectively maintained. In addition， the contents of daidzein and genistein increased up to 40.7% and 39.9% after fermentation. The PCA results showed that cumulative variance contribution rate of the first three principal components was 85.9%， which could reflect the quality of the fermented enzyme comprehensively. Lactobacillus delbrueckii subsp. bulgaricus GIM1.155(1.825 points)， Lactobacillus acidophilus GIM1.321(1.174 points) and Lactiplantibacillus plantarum R4 (0.621 points) ranked high in the overall evaluation score， indicating that they performed better in terms of growth， metabolism and functions. Compared with pure fermentation， the quality of Pueraria lobata enzymes prepared using these three strains as a mixed starter culture was improved. The results of the study can provide a theoretical reference for the mixed culture fermentation of Pueraria lobata enzymes.