Research Progress on the High-Density Cultivation of Lactic Acid Bacteria Based on Modern Fermentation Technology
ZHAO Shichang, ZHENG Yangyi, WANG Yi, CUI Wenming, BAI Xueyuan, ZHAO Gaiming, WANG Chuang, ZHU Chaozhi
1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China; 2. College of International Education, Henan Agricultural University, Zhengzhou 450000, China; 3. Nanyang Kerchin Meat Products Co. Ltd., Nanyang 473000, China
Abstract：As industrially important microorganisms with probiotic functions, lactic acid bacteria play an irreplaceable role in food fermentation and intestinal health regulation, etc. High-density cultivation, which can precisely control the fermentation conditions, significantly increase the cell density and production efficiency, has become a core direction in fermentation research. This paper focuses on the optimization of strategies for high-density cultivation of lactic acid bacteria driven by modern fermentation technology, and systematically reviews the intelligent control methods for medium formulation, cultivation conditions, and the fed-batch strategies. To break through the limitations of traditional fermentation, artificial intelligence technologies such as machine learning (ML) and artificial neural network (ANN) as well as advanced online sensing devices have been introduced, significantly improving the optimization efficiency. This has positive significance for promoting the intelligent and industrial application of high-density cultivation of lactic acid bacteria. Finally, we discuss future research directions, aiming to further deepen the theoretical foundation of modern fermentation technology for lactic acid bacteria.
赵世昌，郑飏衣，王 仪，崔文明，白雪原，赵改名，王 闯，祝超智. 基于现代发酵技术高密度培养乳酸菌的研究进展[J]. 肉类研究, 2026, 40(2): 91-98.
ZHAO Shichang, ZHENG Yangyi, WANG Yi, CUI Wenming, BAI Xueyuan, ZHAO Gaiming, WANG Chuang, ZHU Chaozhi. Research Progress on the High-Density Cultivation of Lactic Acid Bacteria Based on Modern Fermentation Technology. Meat Research, 2026, 40(2): 91-98.
2026, Vol. 40 
