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Fig. 4 | AMB Express

Fig. 4

From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Fig. 4

Changes in the survival rate (left panel) and viable count (right panel) of air-blast dried yeast cells stored at 4 °C for 3 months. Empty circles, filled squares, and filled diamonds in the left panel represent the survival rates of S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. Bars in the histogram (right panel) represent viable counts of yeast cells before (black) and after (gray) air-blast drying and yeasts stored for 1 (white), 2 (diagonally patterned), and 3 (dotted) months. 10% skim milk and 7 g lactomil were used in all samples. 10% trehalose, 10% sucrose, and 10% glucose were used as protective agents for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. All data are expressed as the mean ± SD (n = 3)

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