Abstract: The lactic acid fermentations of single honey,honey plus soyeban proteain single milk and honey plus milk were studied respectively.The reducing sugar contents at the beginning and the end of fermentation ang the lactic acid content at the end of fermentation were determined,and the changes of reducing sugar and lactic acid contents were trackingly detected. It was found that inthe case of enough nitrgen source existing,the reducing sugar in honey can be utilized by Lactobacillus as carbon source and changed into lactic acid.

Key words: honey, lactic acid, reducing sugar, lactose, fermentation