The fermentation of fruit and vegetable juices by probiotics is a new nutrition food with health function. Lactic acid fermentation-based biotransformation changes in both profile and types of bioactive compounds. Molecules such as organic acid， phenolic compounds or volatile compounds generated while sugar content or anti-nutritional compounds are decreased and active substances are converted to molecules with additional biological function. These transformations have improved the bio-accessibility and bio-availability of food ingredients， resulted inmodifications of health-related properties. In this review， we summarize recent progress in changing of bioactive components in fruit and vegetable juices during the fermentation of probiotics and the resulting functional characteristics， with a view to providing a theoretical reference for the production and functional development of fruit and vegetable juices fermented by probiotics.