Abstract: Fermented drinks refers to the raw beverage materials through the fermentation of lactic acid bacteria, yeast or others that were allowed to use of post deployment, the alcohol content of 1% (volume fraction) . Fermented drinks contain abundant probiotics with nutrition and health function. The paper summarized the lactic acid bacteria and yeast in the fermented drinks, the classification of fermented drinks, the developing situation and research prospects of fermented drinks at home and abroad. Then the existing problems and prospects at the present stage were put forward. All of those provided the basis for comprehensive development of fermented drinks with different probiotic characteristics.