The effect of incubation conditions on the solid fermentation of herb residues by Trichoderma koningii is studied, and the optimal fermentation condition is determined by orthogonal test. On the basis of single strain fermentation, the co-fermentation by Trichoderma koningii and Candida utilis was also investigated. The results show that the solid state fermentation of herb residues by Trichoderma koningii to produce protein feedstuff is feasible. The content of real protein increases from 11.12% to 17.80% while the content of crude fiber decreases from 29.14% to 17.50% in the herb residues under the optimal condition, i.e., ammonia sulfate 30 mg /g dry herb residues, initial pH 4.0, the ratio of solid to liquid 1∶2, fermentation period 4 days.
