Abstract: Lactic acid bacteria (LAB) are an important group of microorganisms used in the fermented food industry. Lactic acid and special flavor substances produced by the metabolism of LAB can impart fermented foods with unique qualities, and LAB have been widely used in the food industry, health care and clinical medicine. Therefore, the preparation and storage of LAB starter cultures are crucial. As the traditional method for producing dried agents, freeze-drying technology has the disadvantages of high cost, long time consumption and high energy consumption. In contrast, spray drying has the advantages of low cost, high efficiency and rapidity, and continuous production. It is a potential alternative to freeze-drying for the production of LAB powder. However, hot air generated during spray drying kills LAB, resulting in a low survival rate after drying. This paper reviews the current status of research on different spray drying process parameters, and it highlights the external and internal factors that may affect the quality and efficacy of spray-dried LAB starter cultures.

Key words: lactic acid bacteria, spray drying, fermentation, survival rate

摘要： 乳酸菌是一种应用于发酵食品工业中的重要微生物，通过其代谢活动产生的乳酸及特殊风味物质可以赋予发酵食品特有的品质，被广泛应用于食品工业、生活保健与临床医学等领域中，因此乳酸菌发酵剂的制备与贮藏至关重要。冷冻干燥技术作为生产乳酸菌发酵剂的传统方法，具有成本高、耗时长及耗能多等缺点，而喷雾干燥具有低成本、高效快速、可连续生产等优点，是一种潜在的可替代冷冻干燥用于制备乳酸菌菌粉的干燥技术，但喷雾干燥过程中热空气对乳酸菌的致死效应导致干燥后乳酸菌的存活率较低。本文综述不同喷雾干燥工艺参数的研究现状，重点总结可能影响喷雾干燥乳酸菌发酵剂质量和功效的外部及内部因素。

关键词: 乳酸菌, 喷雾干燥, 发酵, 存活率