Abstract: Determine the distribution characteristics in the bean curd production from different selenium content soybean, to research the Feasibility for the production of a selenium enriched legumelin lactobacillus beverage by using lactic acid in yellow slurry water. The Se content distribution was determined by graphite furnace atomic absorption spectrometry. The selenium enriched legumelin Lactobacillus beverage was produced by Lactobacillus fermentation.Three kinds of soybean were used as the raw material in the experiment, Se content separately were 0.697, 2.561 and 2.801 mg/kg. The results indicated that the Se content in the production soybean curd was 1.82, 0.205, 0.138 mg/kg, as the yellow Slurry Water 0.462, 0.760, 0.507 mg/kg and the residue 0.532, 0.764, 0.542 mg/kg. In the production of bean curd, the reclaim rate of Se was 75.59% by using soybean of lower selenium content and 87.37%, 87.20% by using soybean of richer selenium content, the Se content of bean curd, yellow slurry water and residue were 31.1%～49.7%, 23.92%～29.89% and 26.1%～30.92%. We can produce beverage contained Se above the level 0.30 mg/kg by using yellow slurry water.

Key words: soybean, bean curd, selenium, distribution, legumelin lactobacillus beverage