Lactic acid bacteria are known to produce Angiotensin I converting enzyme (ACE) inhibitory peptides during fermentation. The objective of this work was to investigate effect of carbon source (glucose and lactose) and salts (calcium lactate, Ca(H₂PO₄)₂ and KH₂PO₄) on ACE inhibitory activity in fermented goat milk by Lactobacillus bulgaricus LB6. The addition of carbon source was 0.10, 0.30, 0.50, 0.70 and 0.90%, calcium lactate was 0.05, 0.06, 0.07, 0.08 and 0.09%, Ca(H₂PO₄)₂ and KH₂PO₄) were both 0.01, 0.03, 0.05, 0.07 and 0.09%. The results were as follows: The carbon source and salts on ACE inhibition and viable cell counts of Lactobacillus bulgaricus LB6 in fermented goat milk had a significant effect(p<0.05), the salts all had a significant inhibition on growth of Lactobacillus bulgaricus LB6 but had a significant promotion on ACE inhibition in low concentration (p<0.05). The lactose was prior to glucose and Ca(H₂PO₄)₂ was prior to calcium lactate and KH₂PO₄ when taking ACE inhibition, viable cell counts and titration acidity into account, the optimal concentrations of lactose and Ca(H₂PO₄)₂ was 0.50% and 0.03%, respectively.