Objective: Two strains including Lactobacillus brevis 505 and Lactobacillus plantarum 520， screened in previous study that can tolerate ciprofloxacin (128 μg/mL)， survive in acidic conditions of pH≤2.5 and in a bile salt solution with a mass concentration of 0.3 mg/mL， colonize in intestines of the mice， effectively improve intestinal inflammation and microbiota dysfunction and without antibiotic resistance transfer， showing excellent characteristics were used as fermentation strains alongside Bulgarian lactobacillus and Thermophilic streptococcus for yogurt fermentation. Method: Single-factor and orthogonal experiments were designed to determine the optimal fermentation parameters. The quality of the yogurt was evaluated via viable cell counts， pH value， acidity， texture properties， volatile components， microbial， and physicochemical indicators. Result: The results indicated that the yogurt fermented by strains Lactobacillus brevis 505 and Lactobacillus plantarum 520 alone had a sensory score of ≤32 (good)， but the coagulation effect was poor， showing a highly significant difference compared to the control group (P<0.01). The sensory score for the fermented milk using a mix of strains with Bulgarian lactobacillus and Thermophilic streptococcus was above 36 (excellent)， with no significant difference from the control group (P>0.01). The physicochemical indicators (solids， acidity， protein content， pH value) and viable bacterial count (>106 CFU/mL) of fermented yogurt exceeded the national standards， and the texture characteristics (resilience， cohesion， viscosity)， electronic nose sensors W1W， W5S response value were higher than those of the control sample. Conclusion: The inoculation amount of bacterial liquid was 2%， and the fermentation was carried out at 42 ℃ for 16 h， that was， under the optimal fermentation conditions， the fermented milk obtained was of good quality and was a successful fermented milk product.