Objective： In the present study， multi-phase identification and biological characteristics of the strain PC-01 was performed， the product characteristics of active lactic acid bacteria beverage which was fermented by strain PC-01 was evaluated. Methods： Microbial identification technologies including morphology， physiological and whole genome sequencing were used to identify strain PC-01 at specie level. The biological characteristics of the strain PC-01 were studied through their growth ability at different temperatures and pH， and their ability to utilize different carbon sources and nitrogen sources. By comparing with the commercial strain LC-01， the ability of strain PC-01 to ferment milk for preparing live-bacteria beverages and the storage stability of the products were evaluated. Result： The strain PC-01 was identified as Lacticaseibacillus paracasei（Lactobacillus paracasei）， the pH tolerance range of strain PC-01 is 3-9， the growth temperature range of PC-01 is 15-50 ℃， and the optimal growth temperature of PC-01 is 32.5 ℃. The ability of strain PC-01 to utilize galactose， glucose and yeast extract is good. The live-bacteria milk beverages can be manufactured by strain PC-01 at 37 ℃， the final product with a high number of viable cells and good stability when stored at 4 ℃ and 10 ℃. There are no significant differences between the products which were fermented by strain PC-01 or commercial strain LC-01. Conclusion： The strain PC-01 is a typical Lacticaseibacillus paracasei（Lactobacillus paracasei）， which can be used to ferment milk for preparing live-bacteria beverages. Through the exploration of its basic biological characteristics， laying the foundation for its future research and application.