Spanish mackerel surimi was used as the research object in the study and fermented with Lactobacillus plantarum LY1-3 single and in complex with Lactobacillus sake LS， respectively. The changes of pH， texture， gel strength， chemical force and myofibrillar protein of surimi under different fermentation times were determined of fermented Spanish mackerel surimi. The results showed that， compared with the natural fermentation group， the hardness， adhesion and chewability of surimi increased rapidly， as the result of the rapid decrease of the pH in fermented Spanish mackerel surimi groups. Meanwhile， those of the compound group increased by 22.30%， 40.49% and 43.11% than that the single fermentation group， respectively. The gel strength of surimi reached the maximum values at 32 h of fermentation， and the compound group increased by 37.99% compared with the single group. During the fermentation process of surimi， the ionic bond content continued to decrease， the hydrogen bond content and hydrophobic force reached the maximum values at 32 h， and the disulfide bond content and non-disulfide bond content increased. The chemical force of the complex group increased significantly than that of the single group. In addition， SDS-PAGE indicated that actin， myosin light chain were rapidly degraded， and myosin heavy chain was partially hydrolyzed during fermentation. Meanwhile， a new high molecular weight protein fractions in the range of 100-135 ku was formed， which promoted the formation of surimi gel network. These results demonstrated that the gel strength of fermented Spanish mackerel surimi could be improved by inoculation with L. plantarum LY1-3 alone or combined with L. sake LS， and the compound fermentation group was better than that of the single group. The results of this study provide a theoretical reference for the development of lactobacillus-fermented surimi products.