In the last few years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the point of arising new emerging concepts, as paraprobiotics, postbiotics and psychobiotics, to refer to the non-viable microorganisms or metabolites able to provide physiological health benefits to the consumers, or to indicate the therapeutic action related to probiotics. Therefore, in this review those concepts were approached, as well as the potential applications in dairy products, highlighting the main technological advantages compared to the use of probiotics.

在过去的几年中，消费者对健康产品的兴趣增加了，并且益生菌提供有益健康效果的高能力导致微生物管理作为一种健康促进策略而面临着日益增长的科学和商业兴趣。自从对益生菌的第一个定义以来，有关功能性食品的研究就在出现新的新兴概念时得到了长足的发展，如副益生菌，后生物和精神生物，它们指的是能够为人类提供生理健康益处的非存活微生物或代谢产物。消费者，或指出与益生菌有关的治疗作用。因此，在这篇评论中，我们探讨了这些概念以及在乳制品中的潜在应用，