试验旨在筛选小麦酒精糟的发酵优良菌种，并优化其固态发酵工艺，以提高其饲用品质。以小麦酒精糟为原料，辅以次粉，并以发酵产物中的酸溶蛋白含量为主要评价指标，先采用单因素试验对实验室保存的饲用菌种优化筛选出最佳组合，进而优化发酵底物配比及固态发酵条件（菌液接种量、发酵温度和发酵时间）。在单因素试验的基础上，再采用响应面优化其固态发酵条件。以乳酸菌R-02与枯草芽孢杆菌KG109混菌发酵效果最优；发酵基质最佳配比为：小麦酒精糟38%，次粉62%；最佳固态发酵条件为：菌液添加量1.22%，发酵温度33.45℃，发酵时间6.78天；在此条件下，发酵产物酸溶蛋白为4.33%。经优化后的发酵小麦酒精糟，饲用品质得到显著的改善。

The aim of this study was to screen the fine fermentation strains of wheat distiller's grains and optimize its solid-state fermentation technology to improve its feed quality. The content of acid soluble protein in the fermentation product was the main factor to evaluate the fermentation of wheat distiller's grains supplemented by wheat middings. The optimal combination of strains that saved in the lab were studied by using a single-factor test. And then optimize the fermentation substrate ratio and solid-state fermentation conditions (inoculation amount, fermentation temperature and fermentation time). On the basis of single factor experiment, response surface methodology was used to optimize the solid-state fermentation conditions. The optimum combination of strains was obtained by Lactobacillus R-02 and Bacillus Subtilis KG109. The best fermentation substrates matrix proportion were as follows: wheat distiller's grains was 38%, wheat middings was 62%. The optimum solid-state fermentation conditions were as follows: inoculation amount was 1.22%, fermentation temperature was 33.45 ℃, fermentation time was 6.78 days. Under these fermentation conditions, acid soluble protein was 4.33%. After optimization of the fermentation of wheat distiller's grains, feed quality has been significantly improved.