Effects of preservative lactic acid bacteria on sensory quality of stirred yoghurt at 4 ℃ after 24 h storage, thorner in storage process and inhibition of yeasts and moulds were investigated. The results showed that the selection of six test preservative lactic acid bacteria (RP80, RP81, RP82, YM-C, GP100 and GP101) did not affect the acid yield ability of the starter. Preservative bacteria RP82 showed the highest score in sensory evaluation. In addition, the thorner change trend of RP82 was consistent with control group in storage process. The yogurt added with RP82 showed no bad taste. All the tested preservative lactic acid bacteria exhibited inhibitory effect on yeasts and molds under the experiment conditions. Compared with other strains, RP80 exhibited better inhibitory effect on yeasts and YM-C exhibited better inhibitory effect on molds under the experiment conditions.