Abstract: Aimed to utilizing cassava residue as feed and alleviating the pressure of environment, the cassava residue was fermented by inoculating actic acid bacteria community SFC-2 and adding different levels of saccharose.The fermentation effect was evaluated by analyzing the biochemical changes in the fermentation process. The results show that at the beginning of the fermentation, inoculation of SFC-2 community can affect colonization of lactic acid bacteria in cassava residue, and epiphytic lactic acid bacteria were counted over the 5×108 cfu/g，on the contrary, lactic acid bacteria were not detected in the controls. After 20 days, at the end of fermentation, the cassava residue inoculated has better sensory quality, but the treatments of adding low levels of saccharose have low lactic acid accumulation amounts and high butanoic acid accumulation amounts compared with the treatments of adding high levels of saccharose, the treatment with inoculation and 4% saccharose addition has the highest lactic acid accumulation amount, which is 18.7 g/kg, and the treatment with inoculation and 8% saccharose addition has the lowest butanoic acid accumulation amount, which is 0.141g/kg. At the same concentrations of saccharose, the lactic acid accumulation amounts of the treatments with inoculation are lower than those of the controls, and in controls methylamine is detected because of the decomposition of protein by pathogenic bacteria, but in treatments of inoculation they are not detected. In cassava residue before fermentation and after fermentation, cyanide content meets safety requirements for cattle. Accordingly, it is feasible to inoculate lactic acid bccteria community SFC-2 to ferment cassava residue as feedstuff.