The experimental results show: adding 5% cysteine could protest probiotics the best.The flavor of fermented bean yogurt was better.The nutritive value of fermented bean yogurt was improved greatly.

• 结果表明,半胱氨酸的添加量为5%25时,嗜酸乳杆菌存活力最高,酸豆乳的口味较好,所含必需氨基酸较其他高蛋白食物更接近理想含量。