The　composition　of　volatile　odorants　in　different　lactic　acid　bacteria　fermented　soybean　milks　are　different　due　to　their　various　metabolic　characteristics.　In　this　study,　pH　determination,　GC-MS　qualitative　and　quantitative　analysis　were　conducted　to　investigate　the　acid　production　capacities　and　volatile　odorants　of　Lactobacillus　plantarum,　Lactobacillus　casei,　Lactobacillus　German,　Lactobacillus　fermentans　and　Streptococcus　thermophilus　fermented　soybean　milks.　The　results　showed　that　Lactobacillus　casei　and　Streptococcus　thermophilus　has　potent　acid　production　capacity　in　the　process　of　soybean　milk　fermentation.　In　addition,　the　content　and　composition　of　volatile　odors　in　five　kinds　of　lactic　acid　bacteria　fermented　soybean　milk　increased　significantly　in　comparison　with　unfermented　soybean　milk;　furthermore,　the　composition　of　volatile　odorants　in　Lactobacillus　plantarum,　Lactobacillus　casei,　Lactobacillus　delbrueckii,　Lactobacillus　fermentans　fermented　soybean　milks　are　similar,　but　differentiate　from　unfermented　soybean　milk　and　the　soymilk　fermented　by　Streptococcus　thermophilus.　The　principal　components　analysis　showed　that　the　characteristic　volatile　odorants　of　unfermented　soymilk　are　nonanal,　n-octanal,　glutaraldehyde,　n-hexanal,　n-pentane,　trans-2-octenaldehyde,　trans,　trans-2,4-decendialdehyde;　the　soymilks　fermented　by　Lactobacillus　plantarum,　Lactobacillus　casei,　and　Lactobacillus　delbrueckii　are　cis-3-Hexen-1-ol,　2-octanone,　trans-2-octenaldehyde,　(E,E)-2,4-heptadienaldehyde,　3-ethyl-2-methyl-1,　3-hexadiene,　3-octene-2-one,　(2Z)-　2-octyl-1-ol,　trans-2-octene-1-ol;　the　characteristic　volatile　odorants　of　soybean　milk　fermented　by　Lactobacillus　fermentans　is　n-octyl　chloroformate,　n-heptanol,　(2R,3R)-(-)-2,3-butanediol,　3-hydroxy-2-butanone,　guaiacol　and　phenol;　the　characteristic　volatile　odorants　of　soymilk　fermented　by　Streptococcus　thermophilus　is　phenol,　linalool,　guaiacol,　methylmaltol,　2-acetylthiazole,　2-ethylhexanol,　isoamyl　alcohol,　n-octanol,　phenylethanol,　cyclohexanol　and　2-nonone.　This　study　will　provide　theoretical　base　for　the　development　and　production　of　lactic　acid　bacteria　fermented　soybean　milk　beverage　in　the　future.　©　2021,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.