Comparison of several cryoprotectants used for protection of Lactobacillus casei shirota in freeze-drying

@inproceedings{Bin2006ComparisonOS,
  title={Comparison of several cryoprotectants used for protection of Lactobacillus casei shirota in freeze-drying},
  author={Hu Bin},
  year={2006}
}
The protective efficacy on Lactobacillus casei shirota of four cryoprotectants, including skim milk, glucose, sodium glutamate and fructose, was studied by viable cell count and lactate dehydrogenase activity analysis of rehydrated starter made by freeze-drying L. casei shirota. The results indicated that skim milk(10%~15%) and fructose (10%~15%) had preferable protective efficacy on freeze-drying L. casei shirota, which could keep more than 90% cell alive after 12 months of storage, and their… CONTINUE READING