乳酸菌固定化技术及其在发酵中的应用  

Immobilization technology of lactic acidbacteria and its application in fermentation

作　　者：刘蔚宇 魏子豪 陈思雨 刘子康 邹爱军 常超 LIU Weiyu;WEI Zihao;CHEN Siyu;LIU Zikang;ZOU Aijun;CHANG Chao(School of Food Science and Engineering,Wuhan Polytechinc University,Wuhan 430023,China;Wuhan Huikang Leeds Food Co.,Ltd.,Wuhan 432200,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉慧康利兹食品有限公司,武汉432200

出　　处：《武汉轻工大学学报》2025年第1期91-97,共7页Journal of Wuhan Polytechnic University

基　　金：大宗粮油精深加工教育部重点实验室开放课题(编号:2020JYBQGDKFB17)。

摘　　要：固定化技术是生物工程技术中的一个重要分支,通过该技术将乳酸菌细胞固定在特定载体上,可提高乳酸菌的发酵效率和稳定性,实现乳酸菌的重复利用。本研究综述了乳酸菌固定化技术的最新研究进展,分析了固定化过程中常用的壁材类型及其对乳酸菌固定效果的影响,总结了固定化乳酸菌在食品发酵工艺中的优势。通过包埋、吸附和交联等关键技术手段,结合海藻酸钠、阿拉伯胶、大豆分离蛋白等多种壁材,有效地实现了乳酸菌的固定化,能显著提升其生物活性、稳定性和环境适应性。总体而言,在食品工业中,固定化乳酸菌的应用不仅能优化发酵食品的品质与风味特性,还能提高发酵过程的稳定性和效率,显著地提升了发酵食品的应用价值。Immobilization technology is an important branch of bioengineering technology,through which lactic acid bacteria cells are immobilized on specific carriers,the fermentation efficiency and stability of lactic acid bacteria can be improved,and the reuse of lactobacilli can be achieved.In this paper,the latest research progress of lactic acid bacteria immobilization technology was reviewed,the types of wall materials commonly used in the immobilization process and their effects on the immobilization of lactic acid bacteria were analyzed,and the application of immobilized lactic acid bacteria in fermentation process and its advantages were summarized.The immobilization of lactic acid bacteria was effectively realized by key technologies such as embedding,adsorption and crosslinking,combined with sodium alginate,Arabic gum,soy protein isolate and other wall materials,and its biological activity,stability and environmental adaptability were significantly improved.In general,in the food industry,the application of immobilized lactic acid bacteria can not only optimize the quality and flavor characteristics of fermented food,but also improve the stability and efficiency of the fermentation process,and significantly enhance the application value of fermented food.

关 键 词：乳酸菌 固定化技术 发酵 壁材 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]