Abstract: The pomegranate juice was used as raw material,the effects of different lactic acid bacteria(LAB)on the quality of pomegranate juice during fermentation,quality attributes such as DPPH free radical scavenging activity,ascorbic acid,total phenol,pH,total soluble solids(TSS)and titratable acid(TA)were measured. Principal component analysis(PCA)was adopted to investigate changes in various indicators of fermented pomegranate juice treated by different LAB,and the comprehensive evaluation model of the pomegranate juice quality during fermentation was established and applied. The results showed that the quality of pomegranate juice had different degrees of maintenance treated by six LAB groups. The combination of Lactobacillus plantarum and Lactobacillus acidophilus could maintain the total phenol,ascorbic acid,anthocyanin and DPPH free radical scavenging activity of fermented pomegranate juice at 75.9 mg/100 mL,0.066 mg/mL,42.38 mg/L and 66.43%,respectively. Moreover,the content of TSS was reduced to 4.63% while the content of TA was increased to 0.88 mg/mL. Thus,the combination of Lactobacillus plantarum and Lactobacillus acidophilus could effectively maintain the quality of pomegranate juice,and was suitable for the fermentation of pomegranate juice.