Abstract: [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.

Key words: microencapsulation, biological antimicrobial agent, yoghurt with living Lactobacillus, normal temperature stored yoghurt, stabilizer