Abstract: Lactobacillus plantarum,L. rhamnosus,L. acidophilus and L. casei were used for germinated brown rice milk fermentation on pairwise combination. The best group was selected by evaluating their properties including acidity,viable count,susceptibility to syneresis,proteolytic activity and rheological property. Results showed that fermentation characteristics of these combinations in germinated brown rice milk were different,while L.acidophilus and L.casei dominated the acidity trend of each combination at 4 ℃ during a 21 d storage. Viable count of each groups were more than 8 lg cfu / m L,and the differences of processing properties were obvious between the two groups.The product fermented with L.rhamnosus and L.casei displayed weak post acidification which reduced 0.65 units p H and lower amount of whey was separated out.The viable count of the product was more than 8.5 lg cfu / m L and the free amino acid increased 0.08 mmol / L.Rheological measurement indicated that its viscosity was better.