Abstract: To improve the nutrition value of bee pollen,anaerobic lactic acid bacteria( LAB) Lactobacillus sp. strain2-3 from bee bread was used for bee pollen fermentation.The single factor test was studied,using the the number of living LAB and sensory value. Then,the number of living LAB,the sensory score,total flavonoids,total phenol,DPPH clearance,formic acid,lactic acid,acetic acid,propionic acid,butyric acid,isobutyric acid,valeric acid,isovaleric acid and revertose of the orthogonal 9 experiment group were tested. After the correlation analysis of indexes,representative indicators including the number of living LAB,the sensory score,isobutyric acid were selected to investigate the optimal anaerobic fermentation technology of bee pollen. The results showed that the optimal anaerobic fermentation technology of bee pollen was moisture of 50%,fermentation temperature of 37 ℃,LAB seed solution of 10%,fermentation time of 48 h,under this condition,the number of living LAB of fermented bee pollen was 54.90 × 10~8 cfu / g,the highest sensory value was 13.33,and the isobutyric acid content was3.60 mg / g. Besides,the flavonoids,total phenol and DPPH clearance of the optimum condition were increased by94.17%,83.75% and 106.45%,respectively comparing with the control groups,the kinds of volatile acid was enriched with butyric acid and isobutyric acid,and the total content of VFA was increased to 167.80 mg / g,revertose content was increased to 48.70%.The results suggested that the LAB from bee bread was appropriate to apply to bee pollen,the nutrition value of bee pollen was improved.