Objective: To analyze the optimal nutritional requirements of Lactobacillus helveticus H11， so as to explore its low cost and high viable count medium formulation. Methods: The optimal nutritional requirements of Lactobacillus helveticus H11 were determined by single-factor experiment with Box-Behnken response surface test design using viable bacterial count， bacterial density and maximum specific growth rate as indicators. Results: The optimized optimal static fermentation medium formulation of Lactobacillus helveticus H11 was obtained as follows: lactose 29.70 g/L， yeast extract FM808 41.78 g/L， yeast peptone FP102 13.93 g/L， Sodium citrate 2.02 g/L， sodium acetate 5.05 g/L， K2HPO4 2.02 g/L， MgSO4·7H2O 0.20 g/L， MnSO4·5H2O 0.06 g/L， Tween-80 1.00 g/L， L-cysteine hydrochloride 0.30 g/L， vitamin B6 0.01 g/L. The viable bacteria count of Lactobacillus helveticus H11 fermentation broth after optimized high-density culture was (9.02±0.23) × 109 CFU. Conclusion: By analyzing the optimal nutritional requirements of Lactobacillus helveticus H11， the optimal fermentation process for the industrial production of Lactobacillus helveticus H11 was determined， and the production cost was reduced while increasing the viable bacterial count， which provides a theoretical basis for the industrial production of Lactobacillus helveticus H11.