肉类发酵菌种真空冷冻干燥保护剂研究进展

Research progress on vacuum freeze-drying protective agentsfor meat fermentation strains

直投式肉用发酵剂因其具有使用方便、发酵性能优良等优势而倍受关注,但是菌粉冻干存活率低的问题一度成为阻碍肉类发酵行业发展的壁垒。真空冷冻干燥过程中加入冻干保护剂能有效避免冷冻干燥对菌种的损伤,提高存活率。从肉类发酵剂、直投式肉用发酵剂、真空冷冻干燥技术对细胞损伤机理、冷冻干燥保护剂4个方面综述了冻干保护剂在提高肉类发酵菌种冻干存活率方面的应用,以期为后续冻干保护剂的筛选提供参考。

Straight casting meat-type fermentation agent had attracted much attention because of its advantages including convenient operation and excellent fermentation performance.However,the problem of low survival rate of freeze-dried strains powder had become a barrier to the development of meat fermentation industry.The damage of strains could be effectively avoided and the survival rate could be improved by adding freeze-drying protective agentsduring vacuum freeze-drying process.The application of freeze-drying protective agents in improving survival rate of freeze-fried meat fermentation strains was reviewed from four aspects,and they were the meat fermentation agent,the straight casting meat-type fermentation agent,the mechanism of cell damage caused by vacuum freeze-drying and the freeze-drying protective agents,and it provided reference for the subsequent screening of freeze-drying protective agents.