The effect of BEKAPLUS FS on sensory quality of yogurt and the inhibiting activity to major pollution bacteria,mould and yeast was studied in this paper.The results show that BEKAPLUS FS added in the yogurt can effectively inhibit the post-acidification and the yoghurt shelf-life can be prolonged 8 days or so at 6℃ when the concentration was 0.025%.BEKAPLUS FS shows significant inhibition to mould and yeast.In general,the most suitable addition of BEKAPLUS FS for yogurt sensory quality and production requirements is 0.025%.