The optimal ratio of cadmium abate bacterial strain in fermented rice noodle was studied based on the Design-Expert software, by central composite design and response surface analysis. The amount of cadmium (Cd) reduction in fermented rice noodle was taken as an indicator. The optimal ratio of cadmium abate bacterial strain was determined by central composite experiment and response surface analysis on the basis of single factor test. The optimal add volume (V/V) were: L. plantarum 2.84％, S. Cerevisiae 2.31％ and L. acidophilus 3.00％. The cadmium abatement rate was 79.94％ detected by verification test, which was close to the result of predictive value of the equation 80.87％. The cadmium content in final product fermented rice noodle was 0.08 mg/kg(converted by rice moisture content), which was 60％ lower than the national food safety standard value of the cadmium content in rice. The results showed that the improvement of cadmium reduction percentage in the fermented rice noodle can be achieved through combinatorial optimization of fermentation strains.