Freeze-Drying Injury of Lactobacillus Acidophilus

J Food Prot. 1989 Apr;52(4):259-260. doi: 10.4315/0362-028X-52.4.259.

Abstract

Lactobacillus acidophilus ATCC 4355 cells were more stable to freezing at -20°C after supplementation of the growth medium with 0.1% CaCO3. However, added calcium did not affect viability and injury during lyophilization. Inclusion of 5% glycerol in the suspending medium before freeze-drying resulted in superior survival and decreased injury during the drying process.