Objective： Bifidocin A， produced by Bifidobacterium animalis BB04， is a novel bacteriocin with antimicrobial activity against a wide range of foodborne bacteria， which can be used in the processing and storage of food as a natural biopreservative. The study aimed to investigate the application feasibility of bifidocin A in the production， processing and storage of set yogurt. Methods： Set the different concentrations（56， 28 and 14 mg/mL） of the bifidocin A treatment group， controlled by 50 mg/mL nisin. The effects of bifidocin A on its product quality and storage performance were analyzed by measuring the pH， titratable acidity， water holding capacity， the number of viable counts， texture， rheology， volatile flavor substances of the set yogurt during storage for 28 d. Results： Adding 28 mg/mL bacteriocin bifidocin A can maintain acidity < 110 °T， pH > 4.2 and viable count > 108（CFU/mL） during 28 d storage period， and the water holding capacity of the yogurt and the volatile flavor substances are significantly improved. Conclusion： The bacteriocin bifidocin A can be added to the set yogurt as a natural preservative to replace nisin to improve its product quality and storage performance， and the optimal addition amount of bacteriocin was 28 mg/mL.