目的 为研究不同发酵环境下饲料固态发酵效果的影响，优化发酵饲料固态发酵工艺。 方法 试验在室温10 ℃以下（平均室温5 ℃）分为温水启动发酵和冷水启动发酵2个组别，每个组别各2个重复；同时以常规标准发酵方法（在发酵房温度恒温30 ℃发酵7 d后转入室温）作为对照组。分别检测料温、水分、pH、乳酸、乙醇、活菌数及感官观察等。 结果 发酵15 d时，对照组的水分绝对增长值明显高于其他3组，温水发酵的提高2.06百分点；对照组的pH已降到5.48,温水发酵包内的pH为5.92，其他3组的均在6.1以上；对照组的乳酸含量为9.48 g/kg，其他3组的均低于2.5 g/kg。 结论 在低温情况下，温水启动发酵明显优于冷水启动发酵；无论是温水启动发酵还是冷水启动发酵，即使延长发酵时间，也无法达到设定出库标准。

Objectives The aim of this experiment was to study the effects of different fermentation environmental conditions on the effect of solid-state fermentation of fermented feed. Methods The experiment was divided into two groups: warm water start fermentation and cold water start fermentation at room temperature below 10 ℃ (average room temperature 5 ℃), with two repeats in each group, while the conventional standard fermentation method (fermented at constant temperature for 30 ℃ for 7 days and then transferred to room temperature for 7 days) was used as the control group. The detection indexes included: material temperature, moisture, pH, lactic acid, ethanol, number of living bacteria and sensory observation. Results At 15 d of fermentation, the absolute growth value of moisture content in the control group was significantly higher than that of the other three groups, and the increase of warm water fermentation was 2.06 percentage; pH of the control group decreased to 5.48, the pH in the warm water fermentation package was 5.92, and the other three groups were above 6.1; the lactic acid content in the control group was 9.48 g/kg, and the other three groups were lower than 2.5 g/kg. Conclusions The results showed that at low temperature, warm water start-up fermentation was obviously better than cold water start-up fermentation; whether warm water start-up fermentation or cold water start-up fermentation, even if the fermentation time was prolonged, it could not reach the set standard.