Protein,calcium and phosphate salts enriched in the abandoned pork bones can't be digested and absorbed easily.In this study,the co-culture of Bacillus subtilis and Plants lactobacillus were performed on the preparation of pork bone pastes to improve the contents of functional small molecule protein or polypeptide,soluble calcium and strengthen the function of fermentated bone pastes.The protein hydrolysis degree and the contents of umami amino acid and soluble calcium with double bacterium fermentation were higher than that with single bacterium fermentation,and reached 42.4%,2.01mg/mL,1.16mg/mL,respectively.Double bacterium in pork bone pastes enhanced the content of soluble calcium and produced various proteases which hydrolyzed proteins adequately.This work provides a basis for the further development of pork bones.