Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
This study aimed to determine the protective effects of three main lyoprotectants (sucrose, maltodextrin, GOS) and two sub-lyoprotectants (mono sodium glutamate, sodium ascorbate) and their effectiveness on the survival of probiotics Lactobacillus reuteri after freeze drying and during storage. The objective of the freeze-drying method with the formulation is to enhance the storage stability of La
