[ Objective] To optimize the conditions of soybean peptide fermentation by Minitab software, so as to provide references for the production of soybean peptide through the method of liquid fermentation. [ Method] Hie key factors, which may influence the soybean peptide production were screened with Plaekett-Burroan design. A mathematical model was constructed for the conversion of soybean peptide, the mud-el was then solved to conclude the best fermentation conditions. [Kesult] The Placketl-Burman experiment concluded that the conversion of soybean peptide was mainly influenced by the inoculants size, fermentation temperature and shaker speed. And the optimum fermentation conditions concluded from the Box-Behnken experiment were 6.3% inoculants size, 39. 89 of fermentation temperature, and 187 r/min shaker speed, under which the conversion rate improved from the original 63.70% to 78.15%. [ Conclusion] The response surface design effectively improved the fermentation of soybean peptide.%[目的]利用Minitab软件优化大豆肽发酵条件,为液体发酵法生产大豆肽提供参考.[方法]采用Plackett-Burman试验设计法,对影响芽孢杆菌y-6发酵豆粕产大豆肽的主要影响因子进行了筛选；采用Box-Behnken试验设计法对发酵条件进行优化,得到大豆肽转化率的数学模型,通过对该模型求解,得最佳发酵条件.[结果]Plackett-Burman试验表明,影响大豆肽转化率的主要因子为接种量、发酵温度、摇床转速；Box-Behnken试验得最佳发酵条件;接种量为6.3％,发酵温度为39.89℃,摇床转速为187 r/min.优化发酵参数后,大豆肽的转化率由最初的63.70％提高到了78.15％.[结论]响应面分析法有效地提高了大豆肽的制取率.
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