In view of the current weak research and development foundation of functional dairy products in China， the status of traditional yogurt bacteria yoghurt are mostly used in fermented dietary fiber yoghurt. In this paper， the effects of ratio of material to water and homogenization time on the pH value and stability of bamboo shoot dietary fiber juice were studied by full factorial central composite design. With 10 newly self-selected probiotics used as test strains， Lactobacillus bulgaricus and Streptococcus thermophilus as control strains， the strains were screened for the first time by studying the growth activity and acidogenic properties of the strain in the dietary fiber juice of bamboo shoots. The strains were rescreened by analyzing the sensory quality of the initial screening strains fermented preliminary bamboo shoot dietary fiber milk medium. The laxative function of bamboo shoot dietary fiber yoghurt fermented by rescreening strains was studied. The results show that having obtained a dietary fiber juice of bamboo shoots of uniform， stable， pH value of 6.34， which is fit for the growth and reproduction of lactic acid bacteria， through the ratio of bamboo shoot dietary fiber to water of 1 ∶ 10 and homogeneous 15 min. After preliminary screening and rescreening， 3 strains of probiotic lactic acid bacteria： Lactobacillus plantarum 07-191， Lactobacillus rhamnosus 05-28， and Lactobacillus casei 05-21 were obtained； When they were respectively fermented in bamboo shoot dietary fiber juice for 12 h at 37 ℃， the viable counts were 1.77×109， 2.76×109 and 1.59×109 CFU/mL， the pH values were 4.51， 4.68 and 4.75， the titratable acidity were 53.2， 56.2 and 54.6 °T， respectively， and the flavor of the fermented preliminary bamboo shoot dietary fiber milk medium were better than other strains. So the two probiotics are suitable for fermenting bamboo shoot dietary fiber yogurt. The bamboo shoot dietary fiber yoghurt product fermented by rescreening probiotics can promote the experimented mice intestinal propulsion， shorten the defecation time， increase the number and amount of defecation. That is， the bamboo shoot dietary fiber yoghurt has a laxative function. This study provides a feasible basis for the further development and industrial production of probiotic lactic acid bacteria fermented bamboo fiber dietary functional yoghurt products， thereby increasing the utilization and value of bamboo shoots， opening up new ways to utilize bamboo shoot resources， and also provides reference guide for the research and development of other dietary fiber functional products fermented by probiotics.