The reserve rate of sucrose, raffinose and stachyose in SBOS after soybean whey was fermented by the lactic acid bacteria are 0.72%,96.90% and 96.50% respectively.

• 经乳酸菌发酵大豆乳清后的大豆低聚糖中蔗糖、棉子糖和水苏糖的保留率分别为：0.；72%25、96