摘要
乳酸菌在各种不同的环境下生长存活或者发挥作用,往往受到各种胁迫因素的影响和制约。各种胁迫包括盐、冷冻、热、干燥、酸胁迫等,它们在乳酸菌的生长、存储、保藏等过程中不可避免的会造成乳酸菌的损伤甚至死亡。本文综述了各种胁迫对乳酸菌的损伤机理并提出相应的保护措施来减少乳酸菌生理损伤,这也为乳酸菌直投发酵剂的制备提供了一定的理论依据。
Lactobacillus growed and survived,or played a role in a variety of different environments,often subjected to a variety of stress factors and constraints.Various stresses including salt stress,freezing, heat,dry, acid stress,etc.,which inevitably resulted in damage to the lactobacillus in the process of growth,storage, preservation,etc.,and even to death. This paper reviewing the damaging mechanism of all kinds of stress on lactobacillus was not only necessary for taking appropriately protective measures to reduce the physiological damage on lactobacillus,but also providing theoretical basis for industrial production such as the production of direct-vat- starter.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期365-369,共5页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金(31101317)
哈尔滨市青年创新人才基金(2013RFQXJ147)
黑龙江省博士后科研启动金(LBH-Q12108)
关键词
胁迫
乳酸菌
损伤
应激反应
相容性溶质
stress
lactobacillus
damage
stress response
compatible solutes
