提高乳杆菌属冷冻干燥存活率研究进展  

Research progress on improving the survival rate ofLactobacillus in freeze-drying

作　　者：寇佳祥 乔建军[1,2] 朱宏吉[1] 吴昊[2] 张悦 KOU Jiaxiang;QIAO Jianjun;ZHU Hongji;WU Hao;ZHANG Yue(School of Chemical Engineering and Technology,Tianjin University,Tianjin 300072,China;Zhejiang Shaoxing Research Institute,Tianjin University,Shaoxing 312300,China)

机构地区：[1]天津大学化工学院,天津300072 [2]天津大学浙江绍兴研究院,浙江绍兴312300

出　　处：《食品与发酵工业》2022年第13期296-303,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFA0905603)。

摘　　要：乳杆菌是目前开发研究较为深入的一类重要的益生菌,是人类肠道中重要的生理菌,在食品应用方面有广阔的市场空间。通过冷冻干燥技术得到高存活率的乳杆菌菌粉是目前研究的热点。冷冻干燥过程中低温、渗透压等不利条件会对乳杆菌造成损伤,使得冻干后的乳杆菌菌粉存活率下降,有效活菌数减少。文章按照乳杆菌菌粉生产工艺流程,从乳杆菌生长培养基优化、胁迫预处理、冷冻保护剂的添加、预冷冻条件优化4个方面对目前关于提高乳杆菌冷冻干燥存活率的研究进行综述。Lactobacillus is a kind of important probiotics which has been developed in depth.It is a kind of important physiological bacteria in human gut and has broad market prospects in food application.Obtaining Lactobacillus powder with high survival rate through freeze-drying is one of the research hotspots in food production.Harmful conditions such as low temperature and osmotic pressure will damage Lactobacillus during freeze-drying,which reduce the survival rate of Lactobacillus powder.We summarize the current researches on improving the survival rate of Lactobacillus during freeze-drying from four aspects:optimization of medium,stress pretreatment,addition of lyophilized protectant and optimization of pre-freezing conditions.

关 键 词：乳杆菌 冷冻干燥 存活率 培养基 胁迫预处理 冻干保护剂 预冷冻 

分 类 号：TS201.3[轻工技术与工程—食品科学]