Abstract: The objective of this study was to optimize the process of brown rice noodle fermented by Lactobacillus.Single- factor and orthogonal experiments was based on three process parameters including fermentation time,inoculation amount and culture temperature. The content of γ- aminobutyric acid was response value. The three process conditions were optimized by response surface analysis based on a three- variable,three- level Box-Behnken experimental design. The optimized fermentation parameters were as follows: fermentation time 52 h,inoculation amount 2%,culture temperature 40℃. Under this condition the content of γ- aminobutyric acid was3.14 mg / g,which showed a relative error of 0.8% when compared with the predictive value. After threatment of forming the content of γ- aminobutyric acid was 2.92 mg / g.