Abstract: In this study, the solid-state fermentation conditions of two Streptomyces spp. strains that against Fusarium oxysporum f. sp. Cubense causing banana panama wilt were optimized. The purpose of this project was to increase the yield of mycelium and spores; the additive was optimized as well, for the biological control of banana panama wilt. The optimization of medium to Streptomyces albospinus Strain BWL15-4 and Streptomyces ahygroscopicus Strain BWL58 was designed by single factor test and the 4 factors 3 levels orthogonal experiments. First, the single factors, including the effect of initial pH, inoculum volume and fermentation temperature, on the mycelium growth of the two Streptomyces spp. strains were investigated. Secondly, the carrier of the bio-control agents was concluded based on the yield of the spores. The optimized conditions for the solid-state fermentation of Streptomyces spp. Strain BWL58 are as follows: pH 7.0 as initial, amount of inoculum 2%, fermentation temperature 28℃ and the optimized medium including water, soy flour, wheat bran, sandy soil and rice, and their ratio is 150:5:20:30:100, respectively by wight. The optimized conditions for the solid-state fermentation of Actinomycetes spp. Strain BWL15-4 are as follows: pH 6.3 as initial, amount of inoculum 3%, fermentation temperature 29.5℃ and the optimized medium also including water, soy flour, wheat bran, sandy soil and rice, and their ratio is 130:10:20:20:100 respectively by wight. After 3 months, the amount of the spores was reduced for 10% when the non-cultivated loess was selected as the carrior of the bio-control agent and the loess/microorganism mixture ratio is 2/1. Under the above optimized fermentation condition, the two test strains could produce large amount of living spores, which were up to 1013 cfu/g and 1012 cfu/g ,respectively. Additionally, the results show that the non-cultivated loess was found to be the best additive among the three candidate additives, including the Kaolin soil, flour and non-cultivated loess.