Research Progress on the Mechanism of Freeze-drying Affecting the Fermentation Activity of Lactic Acid Bacteria

MIAO Weina; ZHAO Liang

doi:10.13386/j.issn1002-0306.2022040274

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 36-44. > DOI: 10.13386/j.issn1002-0306.2022040274

MIAO Weina, ZHAO Liang. Research Progress on the Mechanism of Freeze-drying Affecting the Fermentation Activity of Lactic Acid Bacteria[J]. Science and Technology of Food Industry, 2022, 43(21): 36−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040274.

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Research Progress on the Mechanism of Freeze-drying Affecting the Fermentation Activity of Lactic Acid Bacteria

MIAO Weina^1,,
ZHAO Liang^{1, 2, ,}

1.
Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
Research Center for Probiotics, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China

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Received Date: April 23, 2022
Available Online: August 22, 2022

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Abstract

Abstract

Lactic acid bacteria (LAB) are commonly used as fermentation strains or probiotics in food. The main application form of LAB in the industry is freeze-dried powder. During freeze-drying, formation of ice crystals and dehydration could damage LAB cells, resulting in decreased metabolic activity or even cell death. The viable count or fermentation activity are important quality indices of the freeze-dried powder for lactic acid bacteria. At present, viability derived freeze-drying stress response mechanisms and survival improvement technology are gained widespread attention. In this study, the factors affecting fermentation activity in freeze-drying process are reviewed. And the effects and mechanisms of cell membrane fluidity, permeability, and heterogeneity of cell membrane damage on the fermentation activity during the freeze-drying were expounded. The study provides a basis for the further clarifying mechanism of freeze-drying affecting the fermentation activity of LAB. It also promotes the development of freeze-drying technique for LAB.
- lactic acid bacteria,
- freeze-drying,
- fermentation activity,
- cell membrane,
- heterogeneity

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References (74)

References

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