Abstract
Probiotics are current research focus in biotechnology. Their functions in maintaining balance of intestinal microbiota, regulating immune systems and preventing infection of intestinal pathogens have been proved. This article reviewed types and characteristics of probiotics from fermented foods, discussed advances of these probiotics in intestinal tolerance, aggregation and adherence effect, inhibitory activity, immunity and treatment functions, as well as safety. Different probiotic products and their development situations were mentioned. Theoretical references were provided for better utilization of microbial resources.
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