In order to explore the effects of oligo saccharides and chlorella on the growth of probiotics and quality of chloreUa yogurt, the growth of probiotics in yogurt with the addition of sucrose, fructooligosaccharide, stachyose, their pariwise combinations or all of them (at a total level of 10%) was determined. It was found that fructooligosaccharide and/or stachyose could promote the growth of chlorella in yogurt. Meanwhile, the presence of chlorella was beneficial to the growth of probiotics and the flavor and nutrition of yogurt. Yeast ferme...