Gastric acid resistance of aerobic Lactobacilli and anaerobic Bifidohacteria in commercial 19 drink and 18 liquid yogurts in Korea was investigated after exposure to simulated gastric fluid (pH 1.5). The initial survival of Lactobacilli in commercial drink and liquid yogurts was $10^8~10^{10}$ cfulml and $10^6~10^{10}$cfdml, respectively. On the other hand, the initial survival of Bifidobacteria in commercial drink yogurts was ($10^6~10^{10}$cfulml. The survival of Lactobacilli and Bifidobacteria in some commercial drink and liquid yogurts drastically changed depending on the type of commercial products when exposed to simulated gastric fluid for 120 min (<$10^3~10^6$ cfulml). Their survival decreased as a function of time in the simulated gastric fluid. In the case of drink yogurt containing Bifidobacteria-loaded capsu1es;the survival of Bifidobactena in only Mi after excluding capsules was similar to other commercial drink yogurts after exposure to gastric fluid for 30-120 min (ca. TEX>$10^5$</TEX> cfulml). However, the survival of Bifidobacteria in capsules was greatly enhanced due to their stability in low pH condition (>$10^8$ cfulml). The drink yogut containing Bifidobacteria-loaded capsules showed about 10-737 times higher survival in the gastric fluid for 120 min when compared to other commercial drink yogurts. It was evident that the gastric acid resistance of Bifidobacteria could be increased when encapsulated.