Abstract: With soybean meal as raw materials, Aspergillus oryzae, Saccharomyces cerevisiae and Bacillus subtilis as strains fermented soybean meal, and the change of acid soluble protein content was used to evaluate fermentation effect. Vaccination sequence, proportion of vaccination, inoculation quantity, water content, fermentation time and fermentation temperature was studied through single factor experiment on the influence of acid soluble protein content.By using the response surface analysis, it was concluded that the best fermentation condition: inoculation quantity was 10%, water content was 60% and fermentation temperature was 32℃. Acid soluble protein content of fermented soybean meal on the above conditions were 20.73%.