Previous reports underlined that press cake contains a good amount of crude proteins (protein content 35-40%, with the presence of important essential amino acids, such as lysine, methionine and cysteine), insoluble fiber, carbohydrates, minerals and phytochemicals (such as phenolic compounds, carotenoids, fatty acids, phytosterols and vitamins) [3; 7; 8; 10; 15; 16; 17]. Therefore, CPC is a promising substrate as a supplement or base for new food products. New food products can be developed from two categories of ingredients: first, these are new, alternative ingredients never before used in a regular way in food products, and second, they are obtained by valorizing by-products [2]. Fermentation, an ancient food biotechnology is still widely employed in the food industry to extend shelf life as well as to improve the nutritional and sensory attributes of foods [18]. A large number of studies have demonstrated that fermented edible seeds and their by-products exhibit manifold bioactivities (such as antioxidant, antihypertensive and anticancer effects) [4; 5; 6; 18; 19; 20] as well as being used in the preparation of innovative food products [2; 21; 22]. For instance, [PERSON] et al. described the positive effect of semi-solid fermentation in improving the nutritional value and bioactivity of various oilseed press cakes including camelina pressed seeds [8]. There is one important difference between camelina and other plants in the _Brassicaceae_ family: it contains a large amount of polysaccharides and mucilage that can be used as a prebiotic matrix in the fermentation process. Many authors have described the positive effect of mucilage on bacterial growth [23; 24]. Mucilage can act as a prebiotic that increases bacterial growth and viability. According to [PERSON] et al. [25], amelina oil can inhibit the growth of pathogenic bacteria and, on the other hand, is able to promote LAB growth. LAB are used in the fermentation process of yogurt. As mentioned, CPC contains a small amount of residual oil (<15% \(w/w\)). In light of these facts, it can be hypothesized that CPC may be a promising matrix for fermentation to develop plant-based dairy alternatives. Previous works have shown the positive effect of fermenting a mucilage-rich matrix, flaxseed cake to produce a yogurt, kefir and probiotic drink as dairy plant-based alternatives [5; 6; 19]. Several similarities can be observed between camelina and flax. Both plants are used as a source of oil, are rich in protein and can be used to extract mucilage. Moreover, they are widely grown for their agronomic advantages such as high adaptability, low water, nutrient requirements, and good tolerance to pathogens. Although camelina has been shown to contain many bioactive components and provide numerous health benefits, its potential as a substrate for the development of new food products has not been fully exploited. There is scarce available data about the application of CPC as a matrix for the development of yogurt-like beverages. Therefore, the purpose of the present study was the fermentation of CPC with yogurt culture to obtain novel products and the analysis of physicochemical properties and bioactivity during the storage time.