Abstract: For developing new composite yogurt starters and finding new lactic acid bacteria strains for starters, the effects of yogurt starters autolysis on quality of yogurt, such as acid producing ability and curd ability of strains, yogurt viscosity, water-holding ratio, flavor compounds, acidification in shelf-life were studied. The results showed that coagulation time decreased significantly by using high autolysis rate lactic acid bacteria strains fermented yogurt, were positively related to acid producing ability of lactic acid bacteria starters. There was no relative correlation between autolysis rate of strains and water-holding ratio, viscosity and flavor compounds of yogurt. However, yogurt acidities were significant influenced by autolysis rate of lactic acid bacteria starters, especially in the simulated shelf life of 10-15℃ storage conditions. High autolysis rate starters could decrease acidification level of yogurt.