真空冷冻干燥过程中保护剂对乳酸菌的保护机理  

Influence of protectants on the survival of Lactic acid bacteria during the vacuum freeze-drying process

作　　者：任艳[1] 陈明[2] 邵玉宇[1] 刘彩虹[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018 [2]内蒙古大学生命科学学院生物学基地班,呼和浩特010018

出　　处：《中国乳品工业》2013年第9期41-45,共5页China Dairy Industry

基　　金：国家高技术研究发展计划(NO.2011AA100902);农业部现代农业产业技术体系建设项目(CARS-37)

摘　　要：通过综述乳酸菌发酵剂生产过程中真空冷冻干燥前期不同保护剂的添加对其保护机理,提出合理的保护措施,为工业化生产较高稳定性的乳酸菌发酵剂提供理论依据。In this paper, the appropriate selection of protective agents for lactic acid bacteria starter production before freeze-drying process and its mechanisms for protecting bacteria were reviewed in order to put forward high efficiency measures for protecting the bacteria in the extreme conditions,which provided the theoretical basis to the industrial production of high stability lactic acid bacteria starter culture.

关 键 词：乳酸菌 真空冷冻干燥 保护剂 保护机理 

分 类 号：Q939.117[生物学—微生物学]