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

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