Abstract: A lactic acid bacterial strain, named as FJAT-7926, was isolated from traditional femented food and identified as Lactobacillus plantarum.Biological characteristic assays showed that the optimum growth temperature and pH value are 37℃ and 6.The lactic acid production was increased with a decreasing of pH value, and 25.4g·L-1 lactic acid was produced at pH 3.8 with 3% inoculation amount.The research on physiological and biochemical characteristics would benefit for the development of plant protein yoghurt.Our results suggested that FJAT-7926 could be used for the fermentation of soybean milk and it′s lactic acid bacteria number of was up to 109cfu·mL-1.