为探究功能低聚糖对植物乳杆菌ZDY2013发酵乳的发酵特点和冷藏期功能的影响，选取具有益生元特性的低聚木糖、低聚异麦芽糖及其组合物为发酵乳中碳水化合物，评价发酵乳中植物乳杆菌发酵特性和pH值变化，同时对发酵乳的持水性及冷藏期抗氧化活性进行解析。结果表明：植物乳杆菌能利用不同浓度功能低聚糖进行代谢；相比葡萄糖，发酵乳中添加低聚糖更有利于植物乳杆菌的生长，尤其是其组合物浓度为3.0%时，能显著提高发酵乳中活菌数及降低发酵乳pH值；冷藏期（21 d）内，各组发酵乳活菌数呈下降趋势，但均高于108 CFU/g，pH值在7 d后比较稳定，而持水性不断增强；发酵乳DPPH自由基清除能力在第7 d最强，而ABTS+和羟自由基的清除能力呈下降趋势，且添加同浓度的组合物优于葡萄糖。该研究结果将为功能低聚糖及植物乳杆菌ZDY2013在乳品开发中的应用提供理论依据。

To test the effects of functional oligosaccharides on the fermentation characteristics and refrigeration function of Lactobacillus plantarum ZDY2013 fermented milk, xylo-oligosaccharides, isomaltose oligosaccharides and their compositions with prebiotic properties were selected as carbohydrates in fermented milk, and the fermentation characteristics and pH value of L. plantarum in fermented milk were evaluated. At the same time, the water holding capacity and antioxidant activity of fermented milk during refrigerated storage were analyzed. The results showed that L. plantarum could metabolize with different functional oligosaccharides in different concentrations. When compared with glucose, the supplementation of oligosaccharide in fermented milk exerted more benefit to the growth of L. plantarum, especially the concentration of combination at 3.0%, the number of viable bacteria in fermented milk was increased significantly, and the pH value of fermented milk was reduced. During the 21 d refrigeration, the number of viable bacteria in each group of fermented milk showed a reducing trend, but all the groups were higher than 108 CFU/g, and the pH values were relatively stable after 7 d, and the water holding capacity increased continually. For the DPPH radical scavenging ability, each groups of fermented milk were strong at day 7, while the ABTS and hydroxyl radical scavenging ability showed the reducing trend, and the combination was better than the same concentration of glucose. The results will provide a theoretical basis for the application of functional oligosaccharides and L. plantarum ZDY2013 in the development of dairy products.