Abstract:The feed protein was produced by two different fermentations of Thermoactinomyces vulgaris，Geotrichum candidum and Lactobacillus plantarum in order to make rational use of the production waste of craft beer's grains and blueberry residue，the effects of fermentation time，strain ratio，the ratio and mixing amount of craft beer's grains to blueberry residue，the amount of gluten and inoculum on the the content of the product's true protein were studied.By Plackett-Burman and Box-Behnken design and response surface analysis，the results showed that the optimum fermentation conditions were as follows：the ratio of craft beer's grains to blueberry residue was 1.42 ∶1（mass ratio），the mixing amount of craft beer's grains and blueberry residue was 87.66%，and the amount of bran was 9.9%.The mass ratio of Trichoderma albicans to Lactobacillus plantarum was 4 ∶1，and the true protein content could reach 40.15% when the optimum inoculation amount of bacteria was 5%.The quadratic polynomial model between the true protein content of the product and each factor was obtained.The model was verified by the experimental results.The actual value was very close to the theoretical value.The model had high reliability and could predict the fermentation conditions.