益生菌在货架期内的贮藏稳定性研究进展  

Recent Progress in Storage Stability of Probiotics in Shelf Life

作　　者：任敏 李志国[1] 闫清泉[1] 边燕飞 司阔林 李彤 宗学醒[1] REN Min;LI Zhiguo;YAN Qingquan;BIAN Yanfei;SI Kuolin;LI Tong;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《食品科技》2023年第5期106-112,共7页Food Science and Technology

基　　金：内蒙古呼和浩特市和林格尔县重大科技专项(2015-科技-0103)。

摘　　要：益生菌具有维护肠道健康、调节免疫力等诸多益生功效而被广泛应用于食品加工中,但益生菌食品在生产和贮藏过程中对于许多胁迫条件非常敏感,包括食品基质组成、工艺参数以及贮存条件等都会对益生菌活性产生影响,进而导致益生菌在货架期结束后无法保持其发益生功效应具备的最低活菌数。文章综述了影响益生菌货架期内稳定性的因素以及内在原因,并对提高益生菌货架期内稳定性的方法进行讨论,旨在为益生菌货架期内保持较高的活性和稳定性提供理论依据。Probiotics have many probiotic effects,such as maintaining intestinal health and regulating immunity,which are widely used in food processing.However,probiotic food is very sensitive to many stress conditions during production and storage,including food matrix composition,process parameters and storage conditions,which will affect probiotic activity,thus causing probiotics to be unable to maintain the minimum number of viable bacteria with probiotic efficacy after the end of shelf life.In this paper,the factors influencing the stability of probiotics in shelf life and the internal reasons were reviewed,and the methods to improve the stability of probiotics in shelf life were discussed,in order to provide a theoretical basis for maintaining high activity and stability of probiotics in shelf life.

关 键 词：益生菌 活菌数 贮藏稳定性 微胶囊技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]