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《Guangzhou Food Science and Technology》 2005-04
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Damage by Freeze-drying and Protection of Membrane in Lactic Acid Bacteria

Zhu Lin, Liu Ning, Zhang Ying-hua (Food College of Northeast Agriculture University, Harbin 150030, China)  
Freeze-drying can damage cell membrane. These damages include that mechanical damage, solution effect damage, change in membrane permeability, DNA damage, proteins denaturation, damage in dynamic balance of pH, and change in the fatty acid composition of cell membrane. These different damages decrease the survivability. Devicing relevant methods to decrease freeze-drying damages depends on this damage mechanism. For example, finding optimal freezing rate, using some cryoprotectants, changing genetic properties by which lactic acid bacteria can resist freeze-drying, and choosing excellent strains by natural screening.
【Fund】: “十五”国家重大科技专项攻关课题
【CateGory Index】: TS201.3;
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