Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying

被引：1

作者：

Liu K. ^{[1
]}

Ma W. ^{[1
,2
]}

Jin G. ^{[1
,2
]}

机构：

[1] College of Enology and Horticulture, Ningxia University, Yinchuan

[2] Grape and Wine Research Institute, Ningxia University, Yinchuan

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 02期

关键词：

encapsulation materials; freeze-drying protective agents; lactic acid bacteria; survival rate; vacuum freeze-drying;

D O I：

10.7506/spkx1002-6630-20230801-002

中图分类号：

学科分类号：

摘要：

The survival rate and storage period of lactic acid bacteria (LAB) are affected by numerous factors in the vacuum freeze-drying process. Hence, optimizing the freeze-drying process and storage conditions is an effective method to improve the survival rate and prolong the storage period of LAB. This paper reviews the factors that influence the survival rate of LAB during the vacuum freeze-drying process and explores how to optimize the freeze-drying process and storage conditions to improve the survival rate and extend the storage period of LAB. We expect that this review will provide a basis and reference for the preparation of lyophilized LAB formulations with high activity and good storage stability. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：325 / 333

页数：8

共 54 条

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