本文研究了在不同的益生菌发酵剂配比条件下酸奶的品质和口感。双歧杆菌：嗜酸乳杆菌：保加利亚乳杆菌：嗜热链球菌比例为（10:4:2:2）用于酸奶的混合发酵生产，可以使双歧杆菌活菌数达到1.5×108cfu/ml、嗜酸乳杆菌活菌数达到3.1×108 cfu/ml；采用添加低聚木糖等益生元，可以促进双歧杆菌的活菌数目提高；发酵后在LABS酸奶中添加SOD，可保持其在酸奶中较高的酶活力。SOD-LABS益生菌酸奶在4℃保存21d，SOD酶活性能保持75％以上。

This paper studied the quality and taste of the yoghurt fermented with different proportion of some probiotics. The perfect proportions of the mixed probiotics for yoghurt production were 10% bifidobacteria, 4% L.acidophilus,2% L.bulgaricus and 2% S.thermophilus, with which the quantity of living bifidobacteria and L.acidophilus were up to 1.5×108 cfu/ml and 3.1×108cfu/ml, respectively. Adding xylo-oligosaccharide as prebiotics could increase the quantity of living bifidobacteria and adding SOD into the yoghurt after fermentation could maintain a high enzyme activity. The activity of SOD enzyme remained more than 75% when the SOD yoghurt was conserved at 4℃ for 21 days.