Improvement in the survival of the edible probiotic Pediococcus pentosaceus during the preparation and storage is important. In this study, the protective effects of isomaltose oligosaccharide in a protective agent (sodium glutamate, skimmed milk, and trehalose) on P. pentosaceus during vacuum freeze-drying and low-temperature storage were evaluated. Cell damage, and texture were evaluated using fluorescence analyses, and scanning electron microscopy, respectively, and a water activity assay was performed storage after 1 month of storage (−80, −20, 4, 25 °C). The viability of P. pentosaceus agents (24444, QK-1, MQ-1, and RQ-1) were evaluated for 9 months storage. The results showed that IMO increased 11.02% survival rate of P. pentosaceus QK-1 during the freeze-drying process, which was better than that of 24444, MQ-1, and RQ-1; the texture of the protective agent was thin, with a compact and granular cross-section. Decreased water activity (18.71–34.26%) and cell damage (8.32–10.53%), also enhanced survival rate (5.98–12.85%) were observed in the IMO-containing groups in storage. The survival rates of P. pentosaceus (QK-1, MQ-1, RQ-1) direct-injection agents (9 months) exceeded 90% under gastrointestinal satiety-mimicking conditions in vitro. Our data indicate that IMO has a good protective effect on the freeze-drying and storage processes of P. pentosaceus.

提高食用益生菌戊糖片球菌在制备和储存过程中的存活率很重要。本研究评估了保护剂（谷氨酸钠、脱脂牛奶和海藻糖）中异麦芽糖寡糖在真空冷冻干燥和低温储存过程中对戊糖的保护作用。分别使用荧光分析和扫描电子显微镜评估细胞损伤和质地，并在储存 1 个月（-80、-20、4、25°C）后进行水分活度测定。评估了P. pentosaceus药剂（24444、QK-1、MQ-1 和 RQ-1）在 9 个月的储存期间的生存能力。结果表明，IMO使戊糖毕赤酵母的存活率提高了11.02%QK-1在冷冻干燥过程中，优于24444、MQ-1、RQ-1；保护剂质地薄，横截面致密颗粒状。在储存的含 IMO 组中观察到水分活度降低（18.71-34.26%）和细胞损伤（8.32-10.53%），存活率提高（5.98-12.85%）。P. pentosaceus（QK-1、MQ-1、RQ-1）直接注射剂（9个月）在体外模拟胃肠饱腹感的条件下存活率超过90% 。我们的数据表明，IMO对戊糖毕赤酵母的冷冻干燥和贮藏过程具有良好的保护作用。