In this paper,the category of yoghurt starters and their general research situation were reviewed as well as the research development of Lactobacillus bulgaricus.

In this paper, we simply discuss the status quo, variety and preparation of yoghurt starter, at the same time we predict its prospects of development.

Development of mixed fermented yoghurt with dark rice and black bean;

The development and production of mixed fermented yoghurt from maize and soybean;

Prepare of the mixed fermented yoghurt with sesame and soybean;

Review of study on DVS yogurt starter cultures;

In this article,the authors reviewed the current researches of DVS yogurt starter,and the processing of fermentation and lyophilization for the cultures.