提高乳杆菌属冷冻干燥存活率研究进展

Research progress on improving the survival rate ofLactobacillus in freeze-drying

乳杆菌是目前开发研究较为深入的一类重要的益生菌,是人类肠道中重要的生理菌,在食品应用方面有广阔的市场空间。通过冷冻干燥技术得到高存活率的乳杆菌菌粉是目前研究的热点。冷冻干燥过程中低温、渗透压等不利条件会对乳杆菌造成损伤,使得冻干后的乳杆菌菌粉存活率下降,有效活菌数减少。文章按照乳杆菌菌粉生产工艺流程,从乳杆菌生长培养基优化、胁迫预处理、冷冻保护剂的添加、预冷冻条件优化4个方面对目前关于提高乳杆菌冷冻干燥存活率的研究进行综述。

Lactobacillus is a kind of important probiotics which has been developed in depth.It is a kind of important physiological bacteria in human gut and has broad market prospects in food application.Obtaining Lactobacillus powder with high survival rate through freeze-drying is one of the research hotspots in food production.Harmful conditions such as low temperature and osmotic pressure will damage Lactobacillus during freeze-drying,which reduce the survival rate of Lactobacillus powder.We summarize the current researches on improving the survival rate of Lactobacillus during freeze-drying from four aspects:optimization of medium,stress pretreatment,addition of lyophilized protectant and optimization of pre-freezing conditions.