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.