乳酸菌高密度培养及其在产品中保持高密度的研究

Research on high cell density cultivation and survival of lactic acid bacteria in products

制备高密度菌数含量的活性乳酸菌饮料和高活性乳酸菌制剂的一个重要前提是实现乳酸菌高密度培养,另则是采取一定的方法保持产品保质期内乳酸菌的活性与数量。综述了国内外不同乳酸菌高密度培养的技术和现状,以及如何防止产品益生菌活力下降的措施。

High cell density cultivations（HCDC） of lactobacillus are very important as LAB not simply as starter but also as probiotics ingredient to add to beverage or other dairy product,and keeping the LAB survival by certain measures is also more important.This article focuses on the current knowledge of HCDC of LAB and some measures to keep the probiotics activity in the products.