Abstract: To improve rough and bitter taste of bran,and enhance its nutritional value,yeast was used to be fermented in bran,and the sensory,physical and chemical properties of bran were assessed after fermentation.The results showed that bran flavor improved significantly after fermentation,the bitter taste changed to the aroma of rice wine. during fermentation,the p H of bran dropped to 3.88 from 5.13,and then increased to 4.12. After fermentation the glucose dialysis retardation index( GDRI) of bran increased,with cation exchange capacity decreased and protein content increased by 79.8%( p < 0.05). Overall,the sensory,physical and chemical properties of bran were improved obviously after yeast fermentation,with best quality at 24 h of fermentation.