益生菌冰淇淋加工中添加于物料的益生菌经历老化、凝冻和硬化等阶段性降温至冷冻的过程，由此冷冻胁迫导致菌体生理损伤的分子机制及基于降低这种损伤并提高益生菌存活力的冰淇淋品质控制策略，目前仍然研究甚少。本研究利用课题组分离筛选的益生菌，研究其在冰淇淋加工过程冷冻胁迫下的存活能力、菌体细胞膜特性及代谢关键酶活性变化；采用代谢组学方法研究益生菌代谢产物的变化及其与菌体生理损伤的关系，探明与菌体生理损伤相关的重要代谢产物；采用蛋白质组学方法研究益生菌蛋白质表达变化，并对差异表达蛋白质进行鉴定、功能分类和代谢途径分析。深入研究冰淇淋基质中益生菌冷冻胁迫损伤的分子机制，探讨冰淇淋加工和贮藏过程中益生菌的保护策略，为有效地改善益生菌冰淇淋的功效和品质，建立益生菌冰淇淋产品和技术标准提供科学依据。本项研究对于提升我国冰淇淋加工技术水平、促进功能性冰淇淋产品研发、加快冰淇淋产业发展具有重要的理论和实际意义。

During processing of probiotic ice cream, probiotics added to ice cream mixture will experience periodical temperature decreasing to freezing in the process of aging, freezing and hardening . The mechanism of physiological injury of the probiotic cells caused by the freezing stress is still unclear, and the quality control strategy of ice cream by decreasing such injuries to increase probiotic viability is also less studied. Using probiotic strains isolated in our lab, the present research will be carried out to study the ability of probiotic survival, damage of cell membrane and activity changes of key metabolic enzymes under the freezing stress conditions during ice cream processing. By using metabonomics methods, changes of probiotic metabolites associated with cell physiological damage will be studied in order to determine the most important metabolites. Proteomics methods will be employed to study changes of probiotic protein expression, and the differential proteins expressed will be identified, their functions classified and metabolic pathways analyzed. Further studies will be carried out to elucidate the molecular mechanism of bacterial cell injury caused by freezing stress in ice cream, and to establish the corresponding protection strategy for the probiotics during ice cream processing. These data will provide a scientific basis for effective improvement of functionality and quality of probiotic ice cream, and establishment of its product and technological standards. The results of this study will be of great theoretical and practical importance in enhancing ice cream processing technology of our country, promoting research and development of functional ice cream, and accelerating development of the ice cream industry.