关键词: 益生菌发酵乳, 有益微生物, 发酵, 益生菌功能

Abstract: In recent years, probiotic fermented dairy products, which synergize the dual benefits of probiotics and fermented milk, have garnered widespread attention from consumers and researchers. Rich in beneficial microorganisms such as lactic acid bacteria, these products also yield a variety of bioactive substances during the fermentation process, offering multiple health benefits to consumers. This paper reviews the latest research developments in probiotic fermented dairy products, including the types and functions of probiotics, their roles in treating inflammatory bowel disease, improving obesity, enhancing cognitive function, alleviating allergy symptoms, maintaining bone health, combating constipation, lowering cholesterol, and managing diabetes. The paper concludes with a summary and outlook on the future development directions of probiotic fermented dairy products, highlighting the need for new product development, emphasizing the importance of personalized product design, clinical validation, and market expansion to lay a theoretical foundation for further research into probiotic fermented dairy products.

Key words: Probiotic Fermented Dairy Products, Beneficial Microorganisms, Fermentation, Probiotic Functions