The effect of different concentrations of CaCl2 in the culture medium on the freeze-drying resistance and heat resistance of Lactobacillus plantarum LIP-1, a probiotic strain with hypolipidemic properties, was studied. The viable counts in different hot drinks were compared among freeze-dried cells of strain LIP-1 with or without added Ca2+ and a commercial probiotic. The results showed that the addition of 0.5 mmol/L Ca2+ to the medium not only significantly improved the freezedrying survival rate (P < 0.05) but also increased the heat resistance of the strain compared with the control group. When added to hot drinks, the survival rate of freeze-dried cells of strain LIP-1 with added Ca2+ was significantly higher that of a commercial probiotic. The intrinsic mechanism was investigated, showing that the damage degree of cell membrane and wall in LIP-1 were significantly lower than that in the other groups (P < 0.05). This was accompanied by a significant increase in the unsaturated fatty acid content of the cell membrane. The above results indicated that the addition of Ca2+ to the medium could significantly improve the cold and heat resistance of Lactobacillus plantarum LIP-1.