Food and Fermentation Industries >

2026 , Vol. 52 >Issue 14: 397 - 405

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044811

Research progress on effects of freeze-drying on key enzyme activities of probiotics and protection strategies

  • LI Ruijie ,
  • DING Tongren ,
  • XIA Yongjun ,
  • AI Lianzhong ,
  • WANG Guangqiang
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Received date: 2025-10-21

  Revised date: 2025-11-27

  Online published: 2026-08-21

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Abstract

The physiological functions of probiotics are closely associated with their intracellular enzymatic activity.Freeze-drying serves as the core technology for the industrial production of probiotic preparations, and stresses such as low temperature and dehydration during the process tend to induce denaturation and conformational damage of intracellular enzyme proteins in strains, thereby impairing their probiotic functions.How to minimize the damage to bacterial enzymatic activity during freeze-drying and maintain its stability has remained a key research focus.This review summarizes the impacts of freeze-drying on the activity of key probiotic enzymes, systematically analyzes factors influencing enzymatic stability including intrinsic characteristics of strains, protectants, and freeze-drying process parameters, and outlines strategies to enhance enzymatic stability, aiming to provide theoretical support and technical references for the development of probiotic preparations.

Key words： probiotics; freeze-drying; enzymatic activity stability; protectants

Cite this article

LI Ruijie , DING Tongren , XIA Yongjun , AI Lianzhong , WANG Guangqiang . Research progress on effects of freeze-drying on key enzyme activities of probiotics and protection strategies[J]. Food and Fermentation Industries, 2026 , 52(14) : 397 -405 . DOI: 10.13995/j.cnki.11-1802/ts.044811

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