A novel approach by utilizing soybean curd residue, to produce polysaccharide from the edible mushroom Pleurotus ostreatus in solid-state culture, was developed. Firstly, the significant effect of fermented conditions on P. ostreatus polysaccharide production were screened out to be inoculum size, moisture content and C/N ratio by using a single factor experiment. Secondly, the three factors were optimized using central composite design in response surface methodology. As results, a quadratic model was found to fit for P. ostreatus polysaccharide production, and the optimal fermented condition was determined as following: inoculum size (11.79%), moisture content (74.64%) and C/N ratio (12.77). A yield of 38.207 ± 1.049 mg/g for polysaccharide was observed in veri?cation experiment. Compared with unfermented soybean curd residue, total polyphnol, protein and various amino acide of fermented soybean curd residue were increased significantly. Therefore, a nutritious ecologic feed can be produced using fermented soybean curd residue.
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