Diet is the most important and the most rapid environmental factor to reshape the structure and function of intestinal microflora. As a new yogurt that fermentated by Streptococcus thermophiles（S. thermophiles） with the cow maillard milk， burned yogurt， containing maillard reactive material without in conventional yogurt， may show a different changes on the intestinal microflora. A randomized open-label study was conducted to characterize the change of fecal microbiota in healthy adults （n=40）， who consumed burned yogurt twice （400 mL） daily for 4 weeks with no running-out （NS group） or 10 weeks with alternating elution and intervention （TS group）. Fecal samples were collected at different point， and samples were assessed for bacterial composition with 16S rRNA sequencing. It showed that burned yogurt consumption led to greater species richness（Chao 1， P=0.031） as compared to baseline， and a higher abundance of Streptococcus （adjustive P=0.009） between different time points. The intervention method of TS resulted in a higher difference in fecal microbiota composition compared to the NS （Chao 1， P=0.0045）， with greater abundance of Actinobacteria （predominantly Bifidobacterium， Pa<0.001）， and lower abundance of Bacteroidetes （predominantly Prevotella， Pa<0.001）. The above results suggested that browning yoghurt consumption could impact gut microbiota in healthy adults， and the longer consumption could help to maintain the abundance of beneficial genus， such as Bifidobacterium， Akkermansia， Streptococcus. However， our result was no agreement with the previous reports related to the butyrogenic microbiota of Veillonella， Roseburia， Faecalibacterium， Lachnospira， Coprococcus， Lactobacillus and the opportunistic pathogen， Bacteroides. The Nutrition and active components in burned yogurt is need to determined， and relationship and its mechanism to the change of intestinal microflora in health adults is also need to be further studied.