Abstract: Yogurt fermented by probiotics represents an important application of probiotics in the food field. In this paper, the recent progress in the study of yogurt fermented by probiotics is summarized, with a focus on the studies on its functional activities and mechanisms of action in the past five years. A large number of studies have shown the functional activities of yogurt fermented by probiotics including maintaining gastrointestinal, oral, and skin health; improving metabolism abnormalities like hypertension, hyperlipidemia, hyperglycemia, obesity and osteoporosis; regulating immune function like improving food allergy, relieving respiratory allergy, and elevating antioxidant capacity; and regulating mental and emotional functions. It is expected that this review will provide theoretical support for the development and research of fermented products with probiotics.

Key words: probiotics; yogurt; metabolism abnormalities; immunoregulation; regulation of mental and emotional functions

摘要： 益生菌发酵乳是益生菌在食品领域的重要应用形式。本文概述益生菌发酵乳的研究进展，对近5 年来益生 菌发酵乳的功能活性和机制研究进行总结。大量研究表明，益生菌发酵乳的功能活性包括：维护胃肠道、口 腔、皮肤健康；调节代谢异常，改善高血压、高血脂、高血糖、肥胖和骨质疏松等症状；调节免疫、改善食物 过敏、缓解呼吸道过敏、提升机体抗氧化能力；调节精神情绪等。旨在为益生菌发酵的产品开发和研究提供理 论支持。

关键词: 益生菌；发酵乳；代谢异常；免疫调节；精神及情绪调节