A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.

• 以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的仙人掌乳酸饮料。