Abstract: The experiment explored the technology of soybean with Latic acid bacteria. The best mixed culture was Streptoccus thermophilus、Lactobacillus buglgaricus and Lactobacillus acidophilus and the best proportion of species was respectively V (St):V(Bb):V(La) =2:1:1. By orthognality test, the best fermentative technological factors consisted of using 3% inoculum and adding tomato juice 2.5%, Gulcose 1% in soybean juice medium when prepared stater waskept at 37℃ for 48h. The ferment supernatant was formulated into sour, sweet, tasty, aromatic, thick and nutrients enriched lactobacillus fermented beverage.

Key words: Lactobacillus, fermention, juice-type beverage