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Processing, Preservation, and Delivery of Probiotics 收藏

益生菌的加工、保存和交付

原文求助发布源

作者

Birbal Singh & Gorakh Mal[1];Rajkumar Singh Kalra[2];Francesco Marotta[3]

作者单位

[1]Indian Veterinary Research Institute, ICAR, Palampur, Himachal Pradesh, India;[2]Institute of Science & Technology (OIST), Immune Signal Unit Okinawa, Okinawa, Japan;[3]R&D International for Aging Intervention, ReGenera, Milano, Italy

关键词

Lactic acid bacteria;Probiotic delivery;Fermented foods;Probiotics preservation;Lyophilization;Functional foods

关键词译文

乳酸菌；益生菌递送；发酵食品；益生菌保存；冻干；功能性食品

发布日期

12 November 2024

页码

565-580

DOI

10.1007/978-3-031-65455-8_26

来源信息

Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1 Functional Feed and Industrial Applications ISBN：9783031654572, 2024年, 565-580页

摘要

Microorganisms are the backbone of food and feed industry. Commercial use of microorganisms has expanded speedily in the past two decades. Microorganisms possessing probiotic properties are used to alleviate various diseases, preserve foods, enhance their shelf life and nutritive value. It is a must that probiotics should remain viable during processing, preservation, and transportation of foods. Probiotics and starter cultures are preserved at ultralow temperature in the presence of cryoprotectants or by lyophilization or freeze-drying. Fermented foods are rational sources of probiotics.

摘要译文

微生物是食品和饲料工业的支柱。在过去二十年中，微生物的商业应用迅速扩大。具有益生菌特性的微生物被用来减轻各种疾病、保存食物、提高其保质期和营养价值。在食品的加工、保存和运输过程中，益生菌必须保持存活。益生菌和发酵剂培养物在存在冷冻保护剂的情况下，或通过冷冻干燥或冷冻干燥在超低温下保存。发酵食品是益生菌的合理来源。

Birbal Singh & Gorakh Mal[1];Rajkumar Singh Kalra[2];Francesco Marotta[3]. Processing, Preservation, and Delivery of Probiotics. Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1 Functional Feed and Industrial Applications[M].DE: Springer, 2024: 565-580