Santivarangkna C, Higl B, Foerst P
Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Weihenstephaner Berg 1, D-85354 Freising-Weihenstephan, Germany.
Food Microbiol. 2008 May;25(3):429-41. doi: 10.1016/j.fm.2007.12.004. Epub 2008 Jan 12.
Sugars are recognized protectants used in the preparation of dried starter cultures for fermented food industries, particularly as additives for the drying media. They increase viability of the starter cultures during drying and storage. This review intends to summarize and discuss their roles in each step of the preparation process. The main topics cover the role of sugars in the induction of compatible solutes and alteration of fermentation metabolites during growing of cells, the reduction of cryo- and thermal injuries and membrane damage during drying, as well as the formation of sugar glass matrices and the prevention of oxidation during storage. In some topics, proposed protective mechanisms together with corresponding inactivation mechanisms have been discussed. The protective hypotheses as such are preferential exclusion, water replacement, hydration force explanation, and vitrification of sugars.
糖类是发酵食品工业中用于制备干燥发酵剂的公认保护剂，尤其是作为干燥介质的添加剂。它们能提高发酵剂在干燥和储存过程中的活力。本综述旨在总结和讨论它们在制备过程各步骤中的作用。主要主题包括糖类在细胞生长过程中诱导相容性溶质和改变发酵代谢物的作用、干燥过程中减少冷冻和热损伤以及膜损伤的作用，以及储存过程中糖玻璃基质的形成和氧化的预防作用。在一些主题中，还讨论了提出的保护机制以及相应的失活机制。此类保护假说包括优先排斥、水替代、水合力解释和糖类玻璃化。
