Abstract: Lactic acid bacteria have commonly been used in fermented foods, which will exert health-beneficial functions only when reaching a certain population level. Some lactic acid bacteria have strict requirements on growth conditions, making it difficult for many fermented products to ensure a high number of viable bacteria within the shelf life. How to promote the proliferation of lactic acid bacteria and maintain its stability has become a research hotspot. This paper reviews the roles of functional oligosaccharides, polysaccharides, whey protein hydrolysate and plant-derived materials in promoting the growth of lactic acid bacteria. It has been demonstrated that some growth-promoting materials are useful for promoting high-density culture of lactic acid bacteria, ensuring a high number of viable cells in fermented dairy products during storage, and improving the functions of probiotic products.

Key words: lactic acid bacteria, probiotic, viable cell count, growth-promoting material, advance

摘要： 乳酸菌广泛应用于发酵食品，为发挥其保健功能，需要达到一定的生物量。一些乳酸菌对生长条件要求苛刻，很多产品难以保证货架期内具有较高的活菌数，如何促进乳酸菌的增殖、保持其稳定性是研究热点。本文综述功能性低聚糖、多糖、乳蛋白水解物和植物源物质对乳酸菌增殖的促进作用，通过添加增菌物质能够实现乳酸菌高密度培养，保证酸乳制品贮藏过程中菌株存活率，提高益生菌产品的功能性。

关键词: 乳酸菌, 益生菌, 活菌数, 增菌物质, 研究进展