Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections

Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections

(2015) Jindrich Peiren et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model

(2012) Mathias Aschenbrenner et al.   CRYOBIOLOGY

Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

(2011) Stéphanie Passot et al.   FOOD CHEMISTRY

Role of Glassy State on Stabilities of Freeze-Dried Probiotics

(2011) Chalat Santivarangkna et al.   JOURNAL OF FOOD SCIENCE

Formulation of Protective Agents for Improvement of Lactobacillus salivarius I 24 Survival Rate Subjected to Freeze Drying for Production of Live Cells in Powderized Form

(2009) Lim Chi Ming et al.   Food and Bioprocess Technology

Effect of disaccharides on survival during storage of freeze dried probiotics

(2008) Song Miao et al.   Dairy Science & Technology

State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)

(2008) K.S. Pehkonen et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effects of Various Sugars Added to Growth and Drying Media upon Thermotolerance and Survival throughout Storage of Freeze-Dried lactobacillus delbrueckii ssp. bulgaricus

(2004) Ana S. Carvalho et al.   BIOTECHNOLOGY PROGRESS

Collapse Temperature of Freeze-Dried Lactobacillus bulgaricusSuspensions and Protective Media

(2004) Fernanda Fonseca et al.   BIOTECHNOLOGY PROGRESS