PURPOSE: A thermophilic bacterium in Thermus which can hydrolyze oligosaccharides is added to soybean milk to effect fermentation at relatively high temperatures, thus producing yogurt-like product in good hygiene without use of additives.

CONSTITUTION: A gram-negative bacillus of asporogenous width of about 0.5μm and length of 2W3μm which belongs in Thermus is prepared. The microorganism can hydrolyze sucrose, raffinose, stachyose to proliferate in temperature range from about 40W80°C. The bacterium is added to soybean milk to effect fermentation at 55W60°C to produce the objective yogurt-like product. Since a thermophilic microorganism is used in this process, the culture is effected at a relatively higher temperature of 55W60°C to lower the danger of secondary infection to produce the product in good hygienic state.