培养条件对乳酸菌发酵剂抗冷冻干燥性能影响的研究进展

doi:10.7506/spkx1002-6630-201611047

食品科学

培养条件对乳酸菌发酵剂抗冷冻干燥性能影响的研究进展

岳林芳1，王俊国1,*，萨如拉2，包秋华1，田文静1，陈霞1，张和平1

1.内蒙古农业大学乳品生物技术与工程教育部重点实验室，内蒙古呼和浩特 010018；
2.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018

出版日期:2016-06-15 发布日期:2016-06-27

Effects of Culture Conditions on the Survival of Freeze-Dried Lactic Acid Bacterial Starter Cultures

YUE Linfang1, WANG Junguo1,*, SA Rula2, BAO Qiuhua1, TIAN Wenjing1, CHEN Xia1, ZHANG Heping1

1. Key Laboratory of Dairy Biotechnology and Engineering, Education of Ministry, Inner Mongolia Agricultural University, Hohhot 010018,
China; 2. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

Online:2016-06-15 Published:2016-06-27

摘要/Abstract

摘要：

乳酸菌发酵剂应具有高活力、耐贮藏性以及对不同环境的适应性，特别是在冷冻干燥过程中活性的保持。本文从乳酸菌发酵剂菌种的内在特性、培养时间、培养基成分、培养温度及pH值的变化等方面综述了不同培养条件对乳酸菌发酵剂抗冷冻干燥性能影响的研究进展。说明乳酸菌在冷冻干燥中的存活率依赖于它的内在基因，基因差别决定了不同的乳酸菌对冷冻干燥的抗性存在差异；同时与细胞膜成分以及菌株形态有一定的关联；通常生长在稳定期的乳酸菌其抗冷冻干燥能力较强；培养基成分对菌株的影响因菌株不同而异；较低的培养温度和pH值，有助于提高乳酸菌的抗冷冻干燥性能。本文为提高乳酸菌的冻干存活率提供一些参考。

关键词: 乳酸菌发酵剂, 冷冻干燥, 不同培养条件, 存活率

Abstract:

High viability, storability and tolerance to variable environmental conditions, especially to freeze-drying, are
key factors in the development of lactic acid bacteria (LAB) starter cultures. The effects of diverse growth conditions on
the survival of LAB during subsequent freeze-drying are reviewed in this article, including intrinsic factors of strains,
culture time, medium components, and changes in temperature and pH. This review illustrates that the survival of lactic acid
bacteria during freeze-drying depends on its inherent genes, and genetic differences determine different resistance of lactic
acid bacteria to freeze-drying. At the same time, the survival of lactic acid bacteria is associated with components of the cell
membrane and the bacterial morphology. Lactic acid bacteria usually have stronger tolerance to freeze-drying when they
are cultured in the stable phase. Medium components have different influences on different LAB strains. The lower culture
temperature and pH helps improve the tolerance of lactic acid bacteria to freeze-drying. This paper may provide a reference
for improving the survival ability of LAB during freeze-drying.

Key words: lactic acid bacterial starter culture, freeze-drying, diverse culture conditions, survival ability

中图分类号:

TS252.54

岳林芳，王俊国，萨如拉，包秋华，田文静，陈霞，张和平. 培养条件对乳酸菌发酵剂抗冷冻干燥性能影响的研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201611047.

YUE Linfang, WANG Junguo, SA Rula, BAO Qiuhua, TIAN Wenjing, CHEN Xia, ZHANG Heping. Effects of Culture Conditions on the Survival of Freeze-Dried Lactic Acid Bacterial Starter Cultures[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611047.

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培养条件对乳酸菌发酵剂抗冷冻干燥性能影响的研究进展

Effects of Culture Conditions on the Survival of Freeze-Dried Lactic Acid Bacterial Starter Cultures

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