Objective： To investigate the effects of fermentation on flavor substances of Lentinus edodes with Lactobacillus plantarum. Methods： Influence of fermentation time， inoculation amount， powder amount and fermentation temperature were investigated with the equivalent umami concentration（EUC） as the response value. On the basis of single factor experiment，the optimum processing conditions were determined by Box-Behnken experimental design. Results： The optimal fermentation conditions of Lentinus edodes pileus were chosen as 4 d， 4.5%， 1.5 g， 40 ℃ for fermentation time， inoculation amount， powder amount and fermentation temperature； and the optimal fermentation conditions of Lentinus edodes stipe were chosen as 3 d， 4.2%， 1.5 g， 30 ℃. Under these conditions， the EUC values of Lentinus edodes fermentation broth were 84.61 gMSG/100 g and 32.02 gMSG/100 g， which were similar to the predicted values of 84.09 gMSG/100 g and 32.38 gMSG/100 g. Conclusion： This study optimized the fermentation technology of Lentinus edodes by lactobacillus plantarum from many aspects， and provided a theoretical basis for further processing.