Korean Journal of Microbiology

Fig. 3.

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Effect of different cryoprotectants on the survival rate of probiotics after lyophilization at -80°C. (●) L. plantarum, (▼) B. subtilis, (○) S. cerevisiae. 1, control; 2, casein 10%; 3, casein 20%; 4, soy peptone 10%; 5, soy peptone 20%; 6, soy peptone 30%; 7, skim milk 10%; 8, skim milk 20%; 9, skim milk 30%; 10, soluble starch 10%; 11, soluble starch 20%; 12, soluble starch 30%; 13, soybean flour 10%; 14, soybean flour 20%; 15, tryptone 10%; 16, tryptone 20%; 17, tryptone 30%.
Korean J. Microbiol. 2024;60:130-7 https://doi.org/10.7845/kjm.2024.4037
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