Abstract: The consumption of soymilk was hindered due to its drawbacks of unfavorable palatability and containing anti- nutritional components.These problems could be solved by fermentation of lactic acid bacteria.The flavor and nutritional value of soymilk was improved after the fermentation.The strains of lactic acid bacteria commonly used in soymilk fermentation and the fermentation mode,processing technology of fermentation,changes in components of soymilk during fermentation,and functions of lactic acid bacteria- fermented soymilk were reviewed in this paper.Therefore,reference was provided to the application of lactic acid bacteria in soymilk manufacture.