Abstract: In the past ten years, with the development of advanced scientific technologies and continuous research efforts, great progress has been made in the understanding of probiotics. Especially, how probiotics promote human health is becoming increasingly clear, and probiotic preparation and industrialization technologies are become increasingly mature, which provides a solid foundation for the development of new types of fermented milk. This review focuses on recent progress in understanding the functions, mechanisms of action, genetic transformation and metabolic regulation of probiotics. The probiotic properties, genomic characteristics and extracellular polysaccharide-producing ability of Lactobacillus casei LC2W isolated from Inner Mongolian kumiss and Lactobacillus plantarum ST-Ⅲ isolated from pickles are specifically discussed. Fermented milk containing pure Lactobacillus plantarum can be developed based on Lactobacillus plantarum enrichment, which is expected to provide a theoretical basis for the development of protiotics and functional fermented milk. Fermented dairy products are good carriers for probiotics. Researchers must absorb modern scientific and technological achievements regarding probiotics, step up evidence-based medical demonstration and obtain more clinical research data based on bioactive molecules and biological activity evaluation of probiotics, so that the novel types of fermented dairy products can make more contributions to human health.

Key words: probiotics, functional yogurt, Lactobacillus casei, Lactobacillus plantarum, metabolic regulation

摘要： 近10 年来，随着先进研究方法的使用和研究内容的不断深入，对益生菌的认识取得重大进展，尤其是对益生菌促进健康作用的机理逐渐清晰，益生菌制备技术和产业化技术更加成熟，为新型发酵乳的开发提供了坚实的发展基础。本文对益生菌功能机理、遗传转化及代谢调控的研究现状和发展进行阐述，介绍分离自内蒙古马乳酒中的干酪乳杆菌LC2W和分离自发酵蔬菜中的植物乳杆菌ST-Ⅲ的益生特性、基因组及产胞外多糖特性，并进一步探讨基于植物乳杆菌增殖技术开发含高活菌数的纯植物乳杆菌发酵乳品，以期为益生菌和功能发酵乳的应用开发提供理论依据。发酵乳品是益生菌的良好载体，吸收现代益生菌科技成果，加强循证医学方法论证，基于生物活性效应分子及生物活性评价，增加临床研究数据，新型发酵乳将为人类健康做出更多贡献。

关键词: 益生菌, 功能发酵乳, 干酪乳杆菌, 植物乳杆菌, 代谢调控