The acid tolerances of various probiotics in different prepara tions, i e., Labre powder, Labre-in-chocolate, and Labre-in-beverage(Product A), were evaluated. Fig. 1 shows the tolerance of lactic acid bacteria against simulated digestive juice in vitro. The viable count of Labre powder was not stable; it immediately decreased from 106 cfulml to 103 cfulml in 0.5 h, notably decreased to 10 cfu/ ml in 1 h, and finally was non-detected(marker not shown) in 2 h after adding into simulated digestive juice. The viable count of Labre-in-beverage(Product A) was also not stable: it immediately decreased from 106 cfulml to 10 cfulml in 0.5 h, notably de creased to 10 cfu/ml in 1 h, and finally decreased to 10 cfulml in 2 h after adding to simulated digestive juice. However, the viable count of Labre-in-chocolate was more stable for at least 2 h, it decreased slightly to 105 cfulml in 2 h after adding to simulated digestive juice. These results showed that the viable rate of Labre- in-chocolate is significantly increased, by at least one hundred times, compared to those of the Labre powder and Labre-in- beverage.