Fermented barley food was produced by the mixed culture fermentation with a tai-cults re system of a mold, a yeast and a lactobacillus. When Rhizopus delemar IFO 4746, Hansenular anomala IFO 0568 and Lactobacillus sp. L-5 were selected and cultivated on steamed barley at 3$0^{circ}C$ for 2days and 37$^{circ}C$ for 3days, the fermented product of good quality was obtained. During fermentation. changes in acidity, pH, water content and color of fermented barley were examined.