The strain isolated from Chinese traditional fermentative yogurt with the ability of production Gammaaminobutyric acid( GABA) was combined with the traditional starter to produce GABA-enriched yoghurt. And the content of GABA in yogurt was detected. Strain was investigated as target probiotic lactobacillus,identified through the sequence analysis of 16S rDNA gene. Fermentation temperature and inoculation quantity were optimized so as to improve characters of yogurt. Then rapid analysis of GABA in yogurt sample was conducted using high performance liquid chromatography( HPLC). Screened strain with the ability of production GABA was Lactobacillus plantarum.The characters of yogurt was the best when the conditions were as follows: temperature was 43 ℃,inoculation amount was 2%,Lactobacillus plantarum,Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ratio was0. 5∶ 0. 5∶ 1. 5. The content of GABA in yogurt was 151. 51 mg /100g. The strain and the traditional starter were combined to produce yoghurt,which should be helpful for the future development of novel functional dairy products.