Abstract: Six lactic acid bacteria strains were identified by morphological observation， physiological and biochemical test， 16S rDNA sequence and phylogenetic tree analysis. Ra\|10 was identified as Lactobacillus plantarum and selected as the strain for fermentation of brown rice juice， the fermentation conditions were also optimized. The results showed that when the concentration of brown rice was 10%， the concentration of isomaltooligosaccharide was 4%， initial pH was 6.5， the inoculation amount of strain Ra\|10 was 3%， and the fermention condition was at 37℃ for 28 h， the lactic acid bacteria number of 3.68×107 mL-1 and the folic acid yield of 0.98 μg·mL-1 were achieved. So the development of lactic acid fermented grain drink rich in folic acid was feasible.

Key words: Lactobacillus plantarum, folic acid, lactic acid bacteria, brown rice