The ability of potentially probiotic strain Lactobacillus plantarum BfEL 92122 to milk fermentation, acid & bile tolerance, bile salt hydrolase activity and the possibility to use different levels of L. plantarum association with commercial yoghurt starter for the manufacture of probiotic yoghurt were investigated. This strain exhibited ability on acid & bile tolerance and bile salt hydrolase activity. Also, it coagulated milk after ~ 24 hr incubation at 37○C, population reached 108 cfu/ml and the pH values ~ 4.6. Yoghurt made with 2% commercial yoghurt starter which contain L. delbrueckii ssp. bulgaricus and Streptococcus salivarius spp. thermophilus, 1:1 as a control (T1), probiotic yoghurt made with 2, 2.5 and 3% bio-yoghurt starter which contain commercial yoghurt starter and L. plantarum culture, 1:1 (T2, T3 and T4, respectively). Yoghurt treatments were assessed for coagulation time, rheological properties, chemical analysis, microbiological quality and sensory evaluation when fresh and during storage up to 14 days at ~ 5○C. T1 and T4 nearly the same in coagulation time compared with T2 and T3, while progressive increase in acid production during storage were observed in T1 compared with T2, T3 and T4 especially at the end of storage. L. plantarum did not affect the growth of commercial yoghurt starter or chemical composition of yoghurt. Addition of L. plantarum in yoghurt production along with commercial yoghurt starter (T3 and T4) allowed to obtain yoghurts with an improve in the rheological, sensory properties and numbers of potentially probiotic bacteria at desired level 106 – 108 cfu/g.