[Background] p-Cresol has been validated as an off-odor substance in a variety of fermented foods. Its odor threshold is low, e.g. p-cresol with ppb-level’s p-cresol can naaffect the flavor of Chinese liquor. [Objective] Lactic acid bacteria mutant with p-cresol reduction will be constructed and be tested in the fermented system of Chinese liquor production. [Methods] Genes of creI and creH coding 4-methylbenzyl phosphate synthase were cloned from Corynebacterium glutamicum and ectopically expressed in Lactobacillus brevis. Then, the reduction capability of creIH overexpression strain was determined in the fermented system of liquor production. [Results] In liquid medium, the creIH overexpression strain reduced p-cresol. The reduction content reached 2130 μg/L. Moreover, the overexpression strain reduced the p-cresol by 530 μg/L in simulated solid state fermented system. The reduction rate reached 37.9%. [Conclusion] This is the first study that lactic acid bacteria with p-cresol reduction capability has been constructed. It provides a novel strategy to reduce p-cresol in fermented system of Chinses liquor production.