This study aimed to characterize a native lactobacillus strain with probiotic properties and to its application in probiotic yoghurt. Sixty two isolates of Lactobacilli from native sources were examined for probiotic features; gastric and intestinal transit tolerance, antagonistic effects on pathogens and other lactobacillus strains, evaluation on surface properties and some safety aspects such as antibiotic resistance and hemolytic activity were of concern. After all, a lactobacillus plantarum strain was selected as with the desired characteristics. It was then used as an adjunct culture in combination with traditional yoghurt cultures. Final results showed that addition of L.A7 in the starter combinations could change their acidification ability, specifically, in comparison to the control pair, lactic acid was significantly increased by addition of L.A7 in combination with slow acid starters. This adversely affected the cultures survival. Yoghurt cultures with L.A7 were more proteolytic than the control samples. However, these changes were not seemed to be so effective in rheological properties of yoghurts. Noticeable changes in the hardness and spontaneous syneresis could be related to the acidic characteristics of the samples whereas, no relation was found between apparent viscosity and any of the variables in this study. Keywords: Probiotic, Lactobacillus plantarum , yoghurt
