Objective:　This　paper　studied　on　cryoprotective　effect　of　sericin　peptides　on　Lactobacillus　during　freeze-drying　and　the　protection　of　sericin　peptides　on　Lactobacillus　during　freeze-drying　process　of　its　fermention　liquor.　Methods:　The　viability　of　Lactobacillus　after　frozen　was　determined　by　OD　assay.　Sericin　peptides　were　added　into　the　Lactobacillus　fermention　liquor,　then　the　liquor　was　lyophilized　and　the　number　of　viable　probiotics　in　freeze-drying　yogurt　was　detected　by　modified　colony-count　method.　Results:　Sericin　peptides　significantly　reduced　the　cell　injury　of　Lactobacillus　during　frozen　storage;　when　the　addition　of　sericin　peptides　amounted　to　1.2%,　cell　colonies　in　freeze-drying　yogurt　was　3　times　that　of　control　group.　Conclusion:　Sericin　peptides　not　only　had　cryoprotective　effect,　but　also　resisted　to　dehydration　and　drying　stresses　during　freeze-drying　on　Lactobacillus.