[目的]活菌型酸奶具有肠道保健功能主要得益于其中的活性乳酸菌，但在产品运输、货架期内活性乳酸菌会快速死亡，直接限制了酸奶健康功效的发挥。[方法]引入细胞微囊化和复合生物防腐剂技术，通过筛选合适的芯材和囊材，构建了适用于活性乳酸菌的微囊包埋体系，并采用复合生物抑菌剂对酸奶体系进行微生物质控，通过添加酸奶稳定剂强化酸奶在常温下的稳定性，实现在常温环境下活菌数的大幅提高。[结果]实现产品在常温30 ℃环境下保存30 天，活性乳酸菌含量能达到初始含量的53.6%，微囊外微生物浓度为0，酸奶质地未有任何变化，脂肪上浮厚度为0.5 mm;风味评分8分以上，占比97%。

[Objective]The function of yoghurt mainly lies in the living Lactobacillus. However，the Lactobacillus in yoghurt is vulnerable in lactic acid environment，hence a limitation of health maintenance. [Method]This study proposed a strategy to maintain the activity of living Lactobacillus in yoghurt by cell microencapsulation and composite biological preservative addition. A microcapsule embedding system was established by material optimization of microencapsulate core and capsule. Composite biological antimicrobial agents showed good efficiency on microorganisms' control in yoghurt. And the yogurt stability was enhanced by adding yogurt stabilizer. [Result]Based on above optimization，a 53.6% survival rate of living Lactobacillus was obtained after deposited at 30 ℃ for 30 days，and no microbe was detected in yogurt （out of the microcapsule）. The quality of the yogurt attained the same as it before with 0.5 mm of floating lipids，which obtained a 97% rate of high score （above 8）. This strategy greatly increased the number of living Lactobacillus at room temperature，which was of application value.