Biological Characteristics of Trehalose and Its Protective Effect on Food Fermentation Starters during Lyophilization  

作　　者：Yuhong YANG Yangdi ZHANG 

机构地区：[1]Hebi Polytechnic,Hebi 458030,China

出　　处：《Agricultural Biotechnology》2023年第4期45-48,共4页农业生物技术（英文版）

基　　金：Supported by School-based Scientific Research Project of Hebi Polytechnic in 2022 (2022-KJZD-001).

摘　　要：This paper reviewed the unique biological function of trehalose and its mechanism of stabilizing biological macromolecules and the research progress in the protective effect of trehalose on lactic acid bacteria fermentation starters during lyophilization in food production.The application of trehalose in food industry was prospected.

关 键 词：TREHALOSE Biological Characteristics LYOPHILIZATION 

分 类 号：S823.5[农业科学—畜牧学]