material, the multi-strain solid-state fermentation method was used to study the preparation technology of taurine, and the analysis of variance was employed to determine the optimal process of taurine preparation as follows: fermentation time (72 h); amount of cysteinyl acid (2.5 g), amount of methionine (2.5 g); ratio of Bacillus subtilis YS-45 to yeast S-78 to Aspergillus niger PL-39 (1:2:1). Under the optimal process, the taurine content reached 117.8 mg/g
