The Resistance to Freeze-Drying and to Storage Was Determined as the Cellular Ability to Recover Its Survival Rate and Acidification Activity

Table 2

Moisture content and survival of two strains of lactobacilli after freeze-drying with 12 g/L monosodium glutamate and 12 g/L sorbitol. Each value represents the mean of replicates from 2 freeze-drying experiments.

	Vacuum-sealed aluminium foil
Strains	Moisture content (%)			Initial concentration of dried cells	Survival (%) of dried samples after 120 days storage
	Control	Sorbitol	Monosodium glutamate	Cfu/g	Control	Sorbitol	Monosodium glutamate
Lactobacillus ssp. paracasei LMG9192^T	3.6 ± 0.6^d	3.4 ± 0.4^b	3.5 ± 0.3^c	7.4×10^11a	0.20^d	0.47^b	0.31^c
Lactobacillus plantarum CWBI-B1419	3.2 ± 0.5^d	3.1 ± 0.3^b	3.4 ± 0.4^c	8.3×10^11a	0.23^d	0.57^b	0.36^c

Values not sharing the same superscript letter vertical number are significantly different, 𝑃<.05 (Turkey HSD test, 𝑛 = 4)
^aPercentagecompared those obtained after freeze-drying. Initially, freeze-dried sample with a water content of 3.6 g H₂O/100 g dry weight contained 7.4 × 10¹¹ and 8.3 × 10¹¹𝐿𝑎𝑐𝑡𝑜𝑏𝑎𝑐𝑖𝑙𝑙𝑢𝑠 ssp. paracasei LMG9192^T and 𝐿𝑎𝑐𝑡𝑜𝑏𝑎𝑐𝑖𝑙𝑙𝑢𝑠  𝑝𝑙𝑎𝑛𝑡𝑎𝑟𝑢𝑚 CWBI-B1419.
^bPercentageobtained with sorbitol,
^cmonosodiumglutamate,
^dPercentagewith control strain. (S): with sorbitol, (msg): monosodium glutamate; C: control (without cryoprotectant).