| Summary: | This study evaluated the effects of probiotic <i>Lactobacillus plantarum</i> <i>MC5</i> on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic <i>L. plantarum</i> <i>MC5</i> and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with <i>L. plantarum</i> <i>MC5</i>) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with <i>L. plantarum</i> <i>MC5</i> were significantly higher than those of the control group (<i>p</i> < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing <i>MC5</i> starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding <i>MC5</i> can promote the growth of <i>Streptococcus thermophilus</i>. Therefore, yogurt containing <i>L. plantarum</i> <i>MC5</i> had favorable rheological properties, texture, and health effects. The probiotic <i>MC5</i> usage in milk fermentation showed adequate potential for industrial application.
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