Tannic acid and phytic acid are two important anti-nutritional factors that limit the utilization of plant ingredients in aqua-feed industry. Enrichment-culture technique was used to isolate, screen and identify the efficient microorganisms from soil which could degrade both tannic acid and phytic acid. In this study, 109 microorganisms were isolated, of which 27 isolates could degrade phytic acid and 14 isolates exhibited tannic acid degradation potential. Among these isolates, fungi M-6, M-3 and M-1 degraded both tannic acid and phytic acid, of which fungus M-6 possessed higher degradative capacity than fungi M-3 and M-1. With the increase of fermentative temperature (20℃~35℃), the activities of tannase and phylase produced by fungus M-6 in submerged fermentation both showed a firstly-increase-and-then-decrease trend, with the highest activities observed at 30℃ (P<0.05). With the increase of fermentative pH (4~7), the activities of tannase and phylase of fungus M-6 in submerged fermentation both firstly increased and then decreased (P<0.05). The activity of tannase from pH 5 treatment was significantly higher than other groups (P<0.05), the activity of phylase from pH 5 group was significantly higher than pH 4 and 7 groups (P<0.05), but the difference was not significant compared with pH 6 (P<0.05). The isolate fungus M-6 was characterized as Aspergillus niger, supported by the morphologic taxonomy as well as the sequences of the ITS1-5.8S-ITS2 ribosomal DNA region. Therefore, fungi M-6, M-3 and M-1 could degrade both tannic acid and phytic acid. The optimum fermentative temperature for fungus M-6 was 30℃ and the optimum fermentative pH was 5, under submerged fermentation.