A comprehensive review of probiotic yogurt: nutritional modulation, flavor improvement, health benefits, and advances in processing techniques
Bohai Li, Longxiang Ye, Yuqi Zhao, Yule Liu, Yongfu Chen, Heping Zhang
Abstract
Yogurt has been consumed for centuries due to its nutritional and health benefits, including improved digestion, enhanced immune function, and increased longevity. Emerging evidence demonstrates that probiotic supplementation significantly enhances both the sensory quality and functional properties of yogurt. This review examines how probiotics influence the nutritional profile, flavor development, and health benefits of yogurt while exploring the underlying mechanistic pathways. Additionally, we discuss recent advances in probiotic yogurt processing technologies designed to improves probiotic viability, product stability, and sensory quality. Despite technological advances in yogurt processing, several challenges persist, including limited understanding of strain interactions and insufficient clinical validation. Innovative technologies such as multi-omics analysis, artificial intelligence (AI)-driven modeling, clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated protein 9 ( Cas9 ) gene editing, and 3D printing offer promising opportunities to uncover strain-specific functions, optimize production processes, and enhance both health and sensory attributes. This review provides valuable insights and evidence-based strategies for the future development of probiotic yogurt, with potential applications in personalized nutrition, functional food design, and targeted health interventions for specific population groups.