Lactobacillus casei,Lactobacillus acidophilus,Bifidobacterium,Lactobacillus salivarius,Lactobacillus German and Saccharomyces cerevisiae were selected in this paper for the development of new beverage based on brown rice fermentation. These six single or complex strains were used to make fermentation tests. Based on the detection and analysis of lactic acid content,p H,amino acids,water-soluble peptides in each group after fermentation,the best combination of strains was found to be the combination of Lactobacillus casei,Lactobacillus acidophilus,and Bifidobacterium. Based on the results of single factor and orthogonal test,the best fermented condition was found as follows:material-water ratio of 120∶ 1 000,inoculation volume of 5%,and fermentation time of 16 h. Under which,the lactic acid content of fermented beverages was 45 mmo L / L and the product had strong fermented rice smell,temperate acidity taste and unique flavor. After comparison with the nutritional indicators of commercial cereal beverages and lactic acid bacteria drinks,we found that the fermented brown rice beverage in this paper had combined the advantages of both cereal beverages and lactic acid bacteria drinks,which contained high-protein,high dietary fiber,high number of viable cells,low-fat as well as low-energy,and thus could be known as a comprehensive and balanced nutritional beverage.