Abstract: To identify lactic acid bacteria (LAB) strains with excellent fermentation properties of jujube juice, this study used traditional fermented food, Zha-chili, as the source of lactic acid bacteria isolation, followed by initial and re-screening of the strains using bionic equipment and sensory evaluation, respectively, and finally, the growth characteristics of the optimal strains of the re-screening were investigated. The results of isolation and identification showed that a total of 38 strains of Lactobacillus were isolated from the samples of Zha-chili, and 29 strains of Lactobacillus under 6 species were selected for the preparation of fermented jujube juice according to the study on the list of microbial strains used for traditional fermented foods in China (second edition); the results of the preliminary screening of strains showed that the fermented jujube juice samples prepared with different strains of Lactobacillus were classified into 3 clusters by the clustering analysis, in which the samples belonging to cluster 1 exhibiting higher a^* value, b^* value, saltiness, umami, richness, and response values for W3C, W5C, and W1C; the results of strain re-screening showed that the fermented jujube juice sample prepared by Lactiplantibacillus plantarum ES7-1 had the highest sensory score of 94.7; the results of growth characterization showed that L. plantarum ES7-1 strain showed good growth kinetics and reached the stabilization period at 12 h. It was also able to utilize 19 common carbon sources such as D-galactose, glucose and D-fructose, and in addition, the fermented jujube juice prepared by this strain had good product stability. In conclusion, L. plantarum ES7-1 has the potential to be used in fermented jujube juice, so as to expand the strain resources for the processing of fermented jujube juice.