Lactobacillus plantarum KLDS1.0391 which can produce bacteriocin is probiotic.It can be used as both probiotic and biocontrol strain in food.The aim of this paper was to investigate the bacteriocin production of this strain in yoghourt during fermentation and storage of yoghourt when co-cultured with starter culture.The results showed that inhibition diameter was increased during fermentation.The antimicrobial activity of group added with L.plantarum KLDS1.0391 was significantly higher than that of control group(P<0.01) during the fermentation of 6 h.There was no obvious difference between the sensory characteristics of yoghourt containing L.plantarum KLDS1.0391 and that of the control yoghourt.It was potential to explore the functional yoghourt using L.plantarum KLDS1.0391.