Abstract: Lactobacillus were used to ferment rice bran. Strains, adding amount of strains, fermentation temperature and fermentation time were used as single factor and their influence on the production of GABA of the fermented rice bran were researched.The mixture design method were used to determine the optimum conditions and mixed lactobacillus were used to fermente rice bran with the number of GABA content for index, lactobacillus ferments rice bran optimal conditions were investigated, the result showed:in the mixed bacteria streptococcus thermophilus cultured S1 add content was 1.55%, Bulgaria lactobacillus L1 add content was 1.45%, 50℃ fermented rice bran 14h, the number of GABA content was highest for 287.975mg/100g.