Abstract: To reduce or even remove the immunoreactivity of solid-state fermented soybean meal by Aspergillus oryzae, the condition of solid-state fermentation was optimized by response surface method.The principal fermentation factors, including ratio of material to water, temperature and medium initial pH were screened from the factors of time, inoculum size, temperature, initial pH and water content by single factor analysis.After that, the optimum fermentation conditions for soybean allergens degradation was comfirmed by Box-Behnken experimental design.And the results showed that under the condition ratio of material to water 1:1.21 (g/mL) , fermentation temperature 29.8℃, pH 6.63, the theoretically lowest allergens degradation rate of 99.15%could be achieved.And the final experimental value of degradation rate was 99.02%, the difference between theoretical value and experimental value was 0.13%, which indicated that the model could be used to predict the experimental value accurately.