Abstract: Spatial distribution of microbes in the fermentation bed was analyzed by sampling and culturing, the results indicated that the amount of bacterium was highest, the second was actinomycete, the amount of fungi was lowest. In all of the samples,amplitude of variation of bacterial content was the biggest with(33.72~197.23)105cfug-1, fungal content changes are relatively small with(7.87~48.64)103cfug-1, and Actinomyces content was stability with(20.14~33.18)104cfug-1. GroupⅠ(more than 70.00105cfug-1)of bacteria content was averaged 9.2 sample points, accounting for 28.67% of the total sample; group Ⅲ(less than 30.00105cfug-1)was averaged 8.6 points, accounting for 30.67% of the total sample. Group Ⅱ (30.00~70.00)105cfug-1 was averaged 12.2 points, accounted for the largest proportion of 40.67%. Fungal group I(more than 70.00103cfug-1)was averaged only 3.8 points, the lowest proportion for 12.67%, Group Ⅱ(30.00~70.00)103cfug-1 was averaged 6.4 points, the proportion was 21.33%, group Ⅲ (less than 30.00103 cfug-1) was averaged 19.8 points, a whopping 66.00%.The proportion of actinomyces was similar to type of fungi, group I (more than 70.00104cfug-1)was averaged just1.4 sample points, the lowest proportion, only 4.67%.Group Ⅱ(30.00~70.00)104cfug-1 was averaged 8.4 points and percentage 28%, Group Ⅲ(less than 30.00104cfug-1)was averaged 20.2 sample points, a whopping 67.33%.