Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying

Lactobacillus bulgaricus is employed worldwide because it is able to produce lactic acid in the production of yoghurt, cheese and other fermented products Although specifi c numbers are not mentioned in the defi nition, high levels of viable microorganisms are recommended in probiotic foods for effi cacy During the preparation of the starter cultures, freeze drying become the most convenient and successful method of maximizing storage stability, viability, and activity of the bacterial cells However, not all strains survived during this process and quantitative viability rates as low as 0.1% have been reported (Abadias et al., 2001). The major causes of cell viability loss during freeze drying are related