A low-alcohol malt aloe lactic acid drink was developed by co-fermation of microzyme and lactobacil-lus to malt, aloe, and lactic acid.

• 以芦荟、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的麦芽芦荟乳酸饮料。