4Miyagi J, Chika S, Shinjo M, et al. Effect of soybean trypsin inhibitor and isoflavone on chemically induced skin tumor in mice [ J]. Daizu Tanpakushitsu Kenkyukai Kaishi, 1997, 18 : 112- 119.
5Chen H L, Huang H Y, Chou C C. Transformation of isoflavone Phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria [ J ]. Food Microbiology, 2006, 23 : 772 -778.
6Wei Q K, Chcn T R, Chen J T. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk[ J]. International Journal of Food Microbiology, 2007, 117: 121-124.
7Karleskind D, Laye I, Halpin E, et al. Improving acid production in soy-based yogurt by adding cheese whey proteins and mineral salts[ J]. Journal of Food Science, 1991, 56 : 999-1001.
8Murti T W, Bouillanne C, Landon M, et al. Bacterial growth and volatile compounds in yoghurt-type products from soy-milk contai- ning Bifidobacterium suhsp [ J]. Journal of Food Science, 1993, 58 : 153-157.
9Aryana K J. Folic acid fortified fat free plain set yogurts[ J]. International Journal of Dairy Technology, 2003,56(4):219-222.
10Angeles A G, Marth E H. Growth and activity of lactic-acid bacteria in soymilk I: growth and acid production [ J ]. Journal of Milk and Food Technology, 1971, 34: 30-36.
