Solid-state fermentation of microorganism co-fermented with enzyme was conducted to improve the bioavailability of corn gluten meal. The experiment screened the optimal Bacillus subtilis and protease, and optimized the fermentation conditions through single factor and response interviews. Bacillus subtilis A5 with high hydrolysis ability of corn gluten meal was selected as the fermentation strain, and acid protease was used for enzymatic hydrolysis. The optimal fermentation condition was as follows: acid protease content 100 U/g, water content 45%, inoculum concentration 5%, fermentation temperature 35 ° and fermentation time 72 h. Under the above conditions, the resulting contents of soluble protein, peptides and total amino acid in fermented feed were 140.1 mg/g, 92.0 mg/g and 27.5%, which were 94.2%, 74.3% and 97.9% higher than unfermented feed, respectively. The DPPH and ABTS+ radical scavenging rate in vitro were 32.8% and 58.1% higher than the untreated ones, respectively. The study indicates that the synergistic treatment of corn protein powder with bacteria and enzymes can effectively improve the bioavailability of corn protein powder and enhance the nutritional value of feed. [ABSTRACT FROM AUTHOR]