The research shows that:The co fermentation of soy milk by L.A and S.T can increase productivity of lactic acid,improve the flavor of the product and give good play to health food;

• 发现嗜酸乳杆菌与嗜热链球菌混合发酵豆乳，有利于提高产酸率，改善制品风味和发挥嗜酸乳杆菌的营养保健作用；