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Review | Publishing Language: Chinese | Open Access

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

Kaiwen LIU1 , Wen MA1,2, Gang JIN1,2 ( )
College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
Grape and Wine Research Institute, Ningxia University, Yinchuan 750021, China
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Abstract

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.

Keywords

lactic acid bacteriavacuum freeze-dryingfreeze-drying protective agentsencapsulation materialssurvival rate
CLC number: TS201.3 Document code: A Article ID: 1002-6630(2024)02-0325-09

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Food Science
Volume 45 Issue 2,
January 2024
Pages 325-333
DOI: 10.7506/spkx1002-6630-20230801-002

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LIU K, MA W, JIN G. Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying. Food Science, 2024, 45(2): 325-333. https://doi.org/10.7506/spkx1002-6630-20230801-002

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Received: 01 August 2023
Published: 25 January 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).