The effects of sugar amount, inoculum concentration, temperature and time on fermentation were investigated by single-factor experiments and optimized by orthogonal experiment with specially domesticated probiotics.The results showed that the optimal process parameters was that sugar added amount 8%, inoculum concentration 2.5%, fermentation temperature 38℃ and time 9h. Under the optimal conditions, the sensory evaluation and the total polyphenol content of the fermented millet pulp was 97.6 and 0.287μg/mL, respectively.