In the present study, solid state fermentation of wheat bran was performed by three Aspergillus awamori strains (GIM3.266, GIM3.4, GIM3.5, respectively) at 28℃ for 8 days consecutively. Different forms of phenols in wheat bran were extracted and analyzed using the Folin-Ciocaltey method on a daily basis. The activities of xylanase, cellulase, and feruloyl esterase were also investigated during the fermentation process. It was showed that the contents of free phenolic compounds increased sharply after fermentation. The total phenolic content could reach 11561.30 μg/g wheat bran, increasing by 169% than the unfermented wheat bran. Besides, it was found that the activity of cellulose and xylanase increased during the early stage of fermentation, peaking at 156.70 U and 34123.00 U respectively. The activity of feruloyl esterase could reach a peak of 2642.60 U in the middle and later periods. In general, positive correlations were found between the contents of phenolic compounds and the activities of xylanase and feruloyl esterase, revealing that synergistic effects of these two enzymes during fermentation can lead to higher contents of phenolic compounds.