Abstract: In this paper, mixed bacteria ratio in apple pomace fermentation was studied. On the basis of a single fermentation bacteria experiment, the pairs of strains, three strains of different mixing ratio fermentation experiments were used to determine the proportion of mixed bacteria to achieve highest protein content. The results show that the optimal ratio is that Aspergillus niger strains∶Bacillus subtilis∶Saccharomyces cerevisiae equals 1∶1∶2. In this condition, after fermentation of apple pomace, the crude protein content is 13.5%, which has 88% increase compared with previous content, which is 7.2%.