摘  要    用单一分离培养基，通过调节不同 pH 值，从市售健能酸奶中分离到 1 株杆菌和 1 株球菌，经鉴定确认为是酸奶发酵株。对两菌株以 1:1 比例混合，通过正交试验，在豆乳中对发酵条件作了初步探讨，最终确定最佳发酵条件为：。

关键词   酸奶，乳酸菌，酸豆乳，发酵性能

One bacillus and one micrococci were isolated from the market yoghourt by a single medium through adjusting the pH value.The two isolates were both fermentation stain of yogurt.The fermentation conditions was discussed in the soymilk when the two strains were mixed on 1:1 with orthogonal test.Ultimately,the optimum fermentation conditions are as follows:.

Abstract With the sole separation culture medium, through the adjustment different pH value, separate from market healthy can the yogurt to 1 bacillus and 1 coccus, after the appraisal thought firmly is yogurt fermentation. To two strains by the 1:1 proportion mix, through the orthogonal test, has made the preliminary discussion in the soybean milk to the fermentation condition, determined finally the best fermentation condition is: .
Key word Yogurt, lactobacillus, sour soybean milk, fermenting property