Abstract: To study the technology used for brewing bifidobeer fermented by Bifidobacterium bifidum and Saccharomyces cerevisiae,Australia malt is sprinkled and milled.Wort is prepared by lixiviated saccharification,filtered,hops added,boiled and co-fermented by Bifidobacterium bifutum and Saccharomyces cerevisiae,and followed by antisepsis and centrifugation. The quality of beer is evaluated by several important performances.Malt and rice are smashed well.Wort is very good,in which fermentable sugar andα-amidonitrogen are moderate.Quality performances of bifidobeer are up to the criterion with not only improved favor and health function,but also simplified preparation of functional oligosaccharide and enhanced development of industrial fermented food products.However the technology used for brewing bifidobeer needs to be improved for large-scale production and market sale.

Key words: functional beer, brewing technology, Bifidobacterium