以水产下脚料为原料，利用微生物固态发酵法制备鱼粉，并对鱼粉的制备工艺条件进行优化。以总氮含量为评价指标，研究了辅料、接菌量、发酵温度、发酵时间和含氧量5个因素对发酵效果的影响。结果表明，最佳发酵工艺条件为：鱼粉中辅料质量分数1 %、接菌量6 %、发酵温度30 ℃、发酵时间96 h、全程有氧发酵。在此发酵条件下，发酵产物的总氮含量为(3 462.67±50.45) mg N/100 g。经真空冷冻干燥浓缩后，鱼粉中含粗蛋白的质量分数为61.59 %，达到国家一级品标准。

Fish meal was prepared by microorganism solid-state fermentation using residues of aquatic products as raw material after optimization of the preparation conditions. With the total nitrogen content as an examining index, a single-factor experiment for accessories, inoculum size, fermentation temperature, fermentation time and oxygen content was conducted. The results showed that the optimum fermentation conditions were as follows: accessories of 1%, inoculum size of 6%, fermentation temperature of 30 ℃, fermentation time of 96 h and aerobic fermentation. Under these conditions, the total nitrogen content in the fermentation products reached 3 462.67±50.45 mgN/100 g. After vacuum freeze drying, the crude protein content was 61.59%, which reached the national first grade standard.