Abstract:Cholesterol-reducing Lactobacillus plantarum S2-5 and Lactobacillus plantarum K25 has good functional properties. To better exert its prebiotic effect，S2-5 and K25 were respectively mixed with commercial starter to soybean yoghurt.The sensory properties，microbial content，physicochemical indexes and cholesterol-lowering function of soybean yoghurt fermented by S2-5 and K25 were determined.The results showed that the soybean yoghurt with Lactobacillus plantarum S2-5 and K25 addition did not produce undesirable flavor，and its taste was more delicate，smooth，uniform，and fragrant；Lactobacillus plantarum S2-5 and K25 had strong survival ability during the cold storage of soybean yoghurt samples；soybean yoghurt containing Lactobacillus plantarum S2-5 and K25 could significantly reduce serum atherosclerotic index（AI），total cholesterol（TC），low density lipoprotein-cholesterol（LDL-C）and significantly increased serum high density lipoprotein-cholesterol（HDL-C）after being intragastrically administered to hyperlipidemic mice. Conclusion：soybean yoghurt fermented by probiotic Lactobacillus plantarum S2-5 and K25 has good quality and cholesterol-lowering effect.