Figure 2From: Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria Effect of γ-PGA and sucrose on viability of probiotic bacteria during freeze drying. Cells were freeze dried at −40°C and 5 mbar pressure and viability was measured before and after freeze drying on BSM agar. Experiments were conducted in triplicate (n = 3).Back to article page