中国食品学报

益生菌抗冻干损伤方法研究进展

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张新军 ¹ , 仝林 ² , 郑飏衣 ³ , 赵改名 ³ , 白雪原 ³ , 崔文明 ³ , 祝超智 ³ , 王仪 ³

中国食品学报 | 研究进展 2026,26(1): 394-409

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中国食品学报 | 研究进展 2026, 26(1): 394-409

益生菌抗冻干损伤方法研究进展

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张新军¹, 仝林², 郑飏衣³, 赵改名³, 白雪原³, 崔文明³, 祝超智³, 王仪³

作者信息

^1.国家肉牛牦牛产业技术体系中卫综合试验站宁夏中卫 755000

^2.国家肉牛牦牛产业技术体系通辽综合试验站内蒙古通辽 028000

^3.河南农业大学食品科学技术学院郑州 450002

Research Progress on Probiotic Anti-Freeze-Drying Injury Methods

Affiliations

出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.035

文章导航

摘要

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近年来，益生菌产品在食品、医疗保健等行业中应用广泛，然而在其工业化生产、运输和贮藏过程中，保持菌株活性面临挑战。目前，企业与研究机构多采用干燥的方法来维持益生菌的活性，其中，真空冷冻干燥技术因能够最大程度地保持菌株活性，能耗低，工艺简单而成为主流选择。然而，真空冷冻干燥技术仍会对益生菌的细胞膜、酶、DNA等造成损伤，降低其在应用过程中的活性。本文总结益生菌抗冻干损伤方法的最新研究进展，即通过调控培养基组分与培养条件，胁迫预处理，优化离心条件，添加冻干保护剂，优化冷冻干燥工艺，来增强菌株的抗冻干能力，降低冻干损伤，旨在为制备高活性的益生菌产品提供理论参考。

关键词

益生菌 / 冷冻干燥 / 损伤 / 方法 / 活性

Abstract

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In recent years， probiotic products have been widely applied in the food， medical， and healthcare industries. However， maintaining strain viability during industrial production， transportation， and storage remains a challenge. Currently， enterprises and research institutions primarily employ dehydration to maintain probiotic activity. Among these methods， vacuum freeze-drying has become the mainstream choice as it can maintain strain viability to the greatest extent with low energy consumption and a simple process. Nevertheless， vacuum freeze-drying still causes damage to the cell membranes， enzymes， and DNA of probiotics， reducing their activity during application. This paper summarizes the latest research progress in methods to resist freeze-drying damage in probiotics， namely by regulating media components and cultivation conditions， stress pre-treatment， optimizing centrifugation conditions， adding cryoprotectants， and optimizing freeze-drying processes to enhance the freeze-drying resistance of strains and reduce freeze-drying damage. This work aims to provide a theoretical reference for the preparation of high-viability probiotic products.

Key words

probiotics / freeze-drying / damage / methods / activity

引用本文

张新军, 仝林, 郑飏衣, 赵改名, 白雪原, 崔文明, 祝超智, 王仪. 益生菌抗冻干损伤方法研究进展. 中国食品学报, 2026 , 26 (1) : 394 -409 . DOI: 10.16429/j.1009-7848.2026.01.035

. Research Progress on Probiotic Anti-Freeze-Drying Injury Methods[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 394 -409 . DOI: 10.16429/j.1009-7848.2026.01.035

基金

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国家现代农业
河北省现代农业产业技术体系肉牛产业创新团队建设项目
宁夏回族自治区重点研发计划项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.035

接收时间：2025-02-05
首发时间：2026-05-27
出版时间：2026-01-31

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国家现代农业

河北省现代农业产业技术体系肉牛产业创新团队建设项目

宁夏回族自治区重点研发计划项目

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^1.国家肉牛牦牛产业技术体系中卫综合试验站宁夏中卫 755000

^2.国家肉牛牦牛产业技术体系通辽综合试验站内蒙古通辽 028000

^3.河南农业大学食品科学技术学院郑州 450002

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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