Fuente: WIPO "dairy products" The invention relates to the technical field of dairy product processing, in particular to application of a fermentation strain combination in a vegetable protein-containing fermentation product. The fermentation strain combination comprises streptococcus thermophilus and lactobacillus bulgaricus; and the fermentation strain combination is a # imgabs0 # Premium strain. According to the invention, a fermentation strain combination capable of remarkably reducing the bad flavor generated in the vegetable protein and the fermentation process is obtained through screening, and the flavor and the stability can be remarkably improved when the fermentation strain combination is applied to the double-protein dairy product, so that richer animal protein and vegetable protein can be used in the dairy product; the obtained double-protein dairy product has high nutritional value and flavor, and has important significance in the field of double-protein yogurt fermentation.