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.