Abstract: Response surface methodology (RSM) was applied to optimize the prophase fermentation of whole-seed sufu.Based on single experiment, the fermentation time, temperature, inoculating amount were chosen as influencing factors, and the activity of proteinase, lipase, cellulase, amylase were selected as response value and the mathmatical model was established by Box-Behnken central composite design.The optimal fermentation conditions were determined as follows:fermentation time 54h, fermentation temperature 30℃, inoculating amount 10.3%.Under these optimal conditions, the activiy of proteinase was 208.292U/g, lipase was 95.835U/g, cellulase was 62.479U/g, amylase was 202.215U/g.