In order to comprehensively utilize vinasse and to provide plenty of reducing sugar for fermentation of ethanol,the vinasse was saccharified by the technology of microorganism aerobic-anaerobic fermentation. The results showed that the processes of aerobic fermentation was that the vinasses of 55% moisture concentration,adding 6.0% green Trichoderma spore suspension ,fermented in 35℃ for five days.Then,added 1.0% root mold spore suspension,5.0% yeast dry hair spore activation solution suspension, anaerobic fermented in 25℃ for three days.Under the condition,the maximun concentration of reducing sugar was 8.42 mg/mL.Cellulose and starch reduced by 6.4% and 5.8%, respectively;total nitrogen content and the crude protein increased by 1.9% and 9.4% in the total fermentation process.%为了综合利用酒糟，为后续发酵获得乙醇提供充足的还原糖，试验采用微生物好氧-厌氧发酵工艺对酒糟进行糖化处理。结果表明：将含水率为55％的酒糟置于温度为35℃的环境，加入质量比为6．0％的绿色木霉菌孢子悬浮液好氧发酵5 d；维持酒糟含水量，将温度调至25℃后，再加入1．0％的根霉菌孢子悬浮液和5．0％干发酵母活化液孢子悬浮液厌氧发酵3 d，可产生的还原糖最大浓度为8．42 mg/mL。在好氧-厌氧发酵过程中，酒糟中纤维素下降了6．4％，淀粉下降了5．8％，全氮含量增加了1．9％，粗蛋白含量增加了9．4％。
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