Abstract:In this study，plant-based almond yogurt was fermented by lactic acid bacteria with almonds as the raw material.The fermentation process was optimized by a single factor test and response surface method，and the influence of different lactic acid bacteria starter cultures on the quality of almond yogurt was explored.The results showed that the optimal fermentation process required a materialto-liquid ratio of 1 ∶10（g/mL），starter culture addition of 0.6%，fermentation temperature of 40 ℃，and fermentation time of 10 h.Under these conditions，almond yogurt had a homogeneous texture，mellow taste，and uniform color.The sensory score was 89.00，andthe single -fermented almond milk with different starter cultures could directly affect the quality of plant -based almond yogurt.Commercially available yogurt starter cultures，namely Lactobacillus bulgaricus and Streptococcus thermophilus，ensure stable and effective fermentation.The quality indexes of plant-based almond yogurt by fermentation were better than those of other single-fermented yogurt by lactic acid bacteria.