In this study,skim milk was fermented with eight lactic acid bacteria and the residual antigenicity of β-lactoglobulin(β-LG)and α-lactalbumin(α-LA)was determined by means of indirect competitive ELISA at different fermentation and storage time.The results showed that lactic acid bacteria fermentation can reduce antigenicity of β-LG and α-LA significantly.Fermenting for 3-12h,antigenicity of β-LG and α-LA decreased rapidly and the descending speed was Lactobacillus helveticus>Lactobacillus bulgaricus>Streptococcus thermophilus;Multi-bacteria fermentation had collaborative effect.However,antigenicity changed slowly with further fermenting.Compared with pre-refrigeration,the α-LA antigenicity in Lactobacillus helveticus fermented milk decreased by 5% after storage at 4℃ for 7d,while no significant variations were found in β-LG.