Survival Ability during Freeze-Drying and Subsequent Storage of Probiotic Lactic Acid Bacteria Isolated from Traditional Fermented Cereal-Based Products

Freeze-drying is a commonly used drying technique for sensitive biologicals, such as lactic acid bacteria (LAB). However, The choice of an appropriate medium important, so to increase the survival rates during dehydration itself and subsequent storage. aim present study was evaluate protective effect different agents (skim milk, yeast extract, sucrose, trehalose glucose) on five potential probiotic LAB originated from traditional fermented products. strain freeze-drying after 180 days storage at 4°C determined. After drying, residual water contentswere between 3.17 8.59%. results evidenced that resistance freeze dependent both microorganism lyoprotective agent used. According obtained rate immediately freeze-drying, played important role in preserving strains viability apart glucose. Lactobacillus plantarum S32 best withrate greater than 85% 4 agentswith optimum value (94,01%). Pedioccocus acidilactici also had good with these same protectants. Refrigerated made it possible achieve dried cultures high stability long shelf-life.