Abstract:The Box-Behnken design-response surface method was employed to optimize the preparation process of Gastrodia fermentation broth.Based on the results of single factor tests，a multiple quadratic regression model of fermentation time，inoculum amount，and initial pH value on the viable count was established，and the effectiveness of the model was verified.The optimal conditions were fermentation for 42 h，inoculum amount of 1.26%，and initial pH5.5.The Gastrodia fermentation broth prepared under the optimal conditions had the viable count of 8.7 lg（CFU/mL），which was basically consistent with the predicted value of the model.The measured result and the predicted result had a relative error of 0.73%，which indicated that the fermentation conditions optimized by the response surface method were reliable and conducive to the in-depth development of Gastrodia fermentation broth-derived products.