乳酸菌微胶囊制备研究进展  

Advances in Research on Microencapsulation Technology of Lactic Acid Bacteria

作　　者：洪青[1] 王钦博[1] 杭锋[1] 

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品工业》2017年第6期238-242,共5页The Food Industry

基　　金：国家“十二五”科技支撑计划(2013BAD18B01);上海市科委项目(16DZ2280600);上海市闵行区领军人才项目(201443)

摘　　要：近年来直投式乳酸菌发酵剂(Direct Vat Set,DVS)在乳品企业生产中得到广泛应用,乳酸菌DVS在制备过程中极易失活,微胶囊包埋技术能够有效保护菌体细胞在极端环境下的存活率。对近几年来乳酸菌微胶囊包埋技术进行了综述,尤其是对包埋技术手段和包埋材料的优缺点进行分析,旨在为国内研究人员和生厂商提供参考。In recent years, Direct Vat Set （DVS） starters have been widely used in dairy process, however the main problem is the low survival of lactic acid bacteria in the preparation of DVS. Microencapsulation is one of the most efficient methods to protect the bacteria under the extreme environment. Review the lactic acid bacteria microencapsulation technology; Especially discuss the pros and cons of different microencapsulation methods and materials, which may provide a certain theoretical support for the researcher and manufacturer.

关 键 词：乳酸菌 微胶囊 包埋 

分 类 号：TS201.3[轻工技术与工程—食品科学]