Abstract:At present, the key technology for preparation of probiotic fermented dairy products concerns the improvement of the viability of probiotic in it. According to the physiology characteristics of probiotics and the advances in the development of probiotic fermented products at home and abroad, the effect of factors such as stains, relationship between strains, nutritional medium, possessing technology, oxygen and redox potential, on the probiotics activity in fermented milk were investigated and discussed in the paper. Moreover，the corresponding strategies to improve the activity of the cells were put forward, which could provide scientific evidence for further development of probiotic fermented milk products.
