本文以分离自益生菌乳制品、微生态制剂、保健品的13株国际公认的益生乳酸菌为试验菌株，接种于纯绿豆乳培养基中进行发酵。通过检测其凝乳与否、凝乳时间、以及凝乳时pH、活菌数、感官评价等指标，筛选适宜发酵绿豆乳的繁殖力强、发酵活性高的益生菌菌株。结果表明：经过层层筛选得到的干酪乳杆菌07-211、植物乳杆菌08-193、瑞士乳杆菌05-29等三株益生菌发酵6h均可均一凝乳，有绿豆香，且凝乳时，其活菌数分别可达到3.9×108、1.6×108、1.4×108 cfu/mL，凝乳时pH分别为4.16、4.30、4.32，滴定酸度分别为83.5、81.0、75.2 °T，可作为新型绿豆乳制品的发酵菌株。

Strains of probiotic bacteria which were isolated from dairy products, health products and internationally-recognized probiotics were chose as test strains. Through the domestication, their characteristics were studied by evaluating the curd, curd time, sensory quality, viable count of probiotics, and pH value of the fermented mungbean milk to obtain several strains with high reproductively ability and fermentation activity .The result indicates that Lactobacillus casei 07-211, Lactobaccillus helveticus AS 1.1877T, 05-29 and Lactobacillus plantarum AS.1.2986, 07-191 were screened from 13 strains of lactic acid bacteria for mungbean milk fermentation. After a 6-hour fermentation of the mungbean milk fragrance with those three strains, curd could be formed with, the viable cell number reached 3.9×108, 1.6×108 and 1.4×108 cfu/ml, respectively. The pH values of the fermented soybean milk by these three strains were 4.16, 4.30 and 4.32, respectively, and the acidity values reached 83.5, 81.0 and 75.2 °T, respectively. This research can provide reference for development of functionnal probiotics yoghurt.

山东省淄博市科学技术发展计划项目（2010GG10048），河北省石家庄市科学技术研究与发展计划项目（1117272A）