Lactobacillus casei Zhang （L. casei Zhang） and Bifidobacterium animalis subsp. lactis V9 （Bifidobacterium lactis V9， B. lactis V9） are probiotics that were isolated and developed in China， and they exhibited desirable properties. Yogurt is one of the best carriers for probiotics. This study characterized the content of extracellular polysaccharide （EPS） in yogurt fermented by L. casei Zhang and/or B. lactis V9 for the first time. The rheological properties of yogurt were studied by multi-frequency diffusion spectroscopy. The texture parameters of yogurt， like firmness， cohesiveness， consistency， and viscosity index， were measured. The viable counts of the probiotic strains and their stability during storage were analyzed. The results showed that the increase in EPS content was significantly higher for the probiotic groups compared with the control group， increased from （546.3±31.5）， （361.1±20.1）， （515.2±17.5） mg/L to （1 165.4±37.8）， （903.6±33.9）， （1 103.8±45.6） mg/L for groups containing B. lactis Zhang alone， B. lactis V9 alone， and a combination of both bacteria， respectively， contrasting to an increase from （64.4±5.4） mg/L at the beginning to （351.6±5.4） mg/L at the end of storage （P<0.05 for the control group）. The application of L. casei Zhang group resulted in high elastic index and low solid liquid balance rheological properties， enhancing the strength of the gel structure. The levels of firmness and viscosity index were associated with the EPS content in yogurt. Adding L. casei Zhang （including single and compound） significantly increased the consistency， firmness， cohesiveness， and viscosity index of yogurt. Adding B. lactis V9 only increased the firmness and viscosity index. In addition， there was no difference in the degree of acidification of yogurt between different groups （P > 0.05）. Furthermore， L. casei Zhang and B. lactis V9 were stable during storage with >108 CFU/mL， which ensures the probiotic effect of yogurt. In conclusion， adding probiotic L. casei Zhang and/or B. lactis V9 to yogurt does not only maintain the probiotic effect of the yogurt， but also improve the texture characteristics and storage stability. Data provided by this work will serve as technical references for production and industrialization of these products. This study also provides insights into methodology development and evaluation for fermentation and storage of probiotic yogurt.