Abstract: [Objective] To optimize the fermentation condition of vinegar residue by using response surface methodology. [Methods] The cellulose content was used as an assessment index to evaluate the optimized condition combinations and was determined by Van Soest method; the major factors associated with vinegar residue fermentation were optimized by using Box- Behnken design and response surface methodology. [Results] The optimum fermentation condition of vinegar residue were as follows： temperature of36 益,pH value of 6.5 and moisture of 42%; under the optimized conditions, the cellulose content of the fermented vinegar residue was 19.58 % which was 7.85% lower than that of the alkalized vinegar residue without microbial fermentation treatment. [Conclusion] The Box -Behnken design was in close agreement with the predicted values of the mathematic models, indicating its feasibility in optimization of fermentation condition of vinegar residue.