Abstract: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.
