In this paper the author screened the bacteria] strains suitable for solid state fermentation of soybean meal and optimized the fermentation conditions to prepare for fermentation expansion of feeding active small peptides. The results showed that Lactobacillus KLDS-1 had the best degradation effect on soybean meal. The optimum conditions were exactly as follows: water content of fermentation materials 50%, concentrate of molasses 3%, inoculum size of Lactobacillus KLDS-1 35%. anaerobic fermentation time 48 h, the small peptides content of soybean meal protein could reach 26. 12%, which was 22. 81% more than that under the conditions before fermented.%为给饲用活性小肽的发酵生成扩大化做准备,对适用于固体发酵降解豆粕粉的菌种进行了筛选,并对其发酵条件进行了优化.结果表明:乳酸短杆菌KLDS-1降解豆粕粉能力效果最好.其最佳发酵工艺为发酵坯含水量50％、糖蜜3％、接种量35％,经生料厌氧发酵48 h,发酵样品中的小肽含量达26.12％,比发酵前提高了22.81％.
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