Abstract: Objective:The impacts of Lactobacillus paracasei FM-LP-4 on the quality and the antioxidant ability in vitro of the pickle and yogurt were studied. Methods:Pickle were fermented by Lactobacillus paracasei FM-LP-4.Yogurt were fermented by Lactobacillus paracasei FM-LP-4,Streptococcus thermophiles and Lactobacillus bulgaricus. The main quality of pickle and yogurt were investigated through the measurement of fermentation time,antioxidant capacity and the sensory evaluation of the pickle and yogurt. Results:The experimental results showed that the application of Lactobacillus paracasei FM-LP-4 could shorten fermentation time obviously,decrease the content of nitrite salt obviously,increase the antioxidant capacityand improve the sensory evaluation of pickle. The optimum inoculation quantity of Lactobacillus paracasei FM-LP-4 was 3%~5% comprehensively considering the determined results. The experimental result also showed that the application of Lactobacillus paracasei FM-LP-4 in yogurt could increase the viscosity and the antioxidant capacity obviously. It could improve the water retention and the sensory evaluation of yogurt. Through analyzing the experimental results,the proper ratio of Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus paracasei FM-LP-4 was 1:1:1 comprehensively considering the measurements. Conclusion:Lactobacillus paracasei FM-LP-4 could be applied to antioxidant function foods fields hopefully.