Lactic acid bacteria capable of inhibiting post-acidification of fermented soybean milk and method for preparing fermented soybean milk by using lactic acid bacteria

The invention relates to the technical field of fermented soybean milk production, and particularly relates to lactic acid bacteria capable of inhibiting post-acidification of fermented soybean milk and a method for preparing the fermented soybean milk by using the lactic acid bacteria. The method comprises the following steps: S1, preparing a strain; S2, preparing soybean milk; S3, inoculating the strain; S4, fermenting the strain; and S5, storing the soybean milk. According to the method, two kinds of lactobacillus, namely bacteriocin-producing lactobacillus plantarum HY41 and acid-producing lactobacillus plantarum CA1, are inoculated into the soybean milk, and the two kinds of lactobacillus are mixed and fermented, so that the lactic acid bacteria have a better effect of inhibiting post-acidification compared with single strain fermentation, the sourness of the prepared fermented soybean milk can be greatly reduced, and the influence on the taste of the soybean milk due to excessive sourness is avoided. 本发