Table 2 Effects of the amount of lactomil added on the survival rate and moisture content of air blast dried yeasts

3.40 ± 0.19^e

9.42 ± 0.12

1.01 ± 0.06^e

9.23 ± 0.21

1.65 ± 0.33^c

8.96 ± 0.15

2.5

5.35 ± 0.30^e

8.37 ± 0.19

2.46 ± 0.59^e

8.27 ± 0.13

3.11 ± 0.21^c

7.85 ± 0.11

2.5

32.70 ± 2.37^d

8.81 ± 0.24

6.33 ± 0.32^d

9.70 ± 0.17

11.79 ± 0.84^b

9.30 ± 0.21

2

39.31 ± 3.03^c

9.52 ± 0.21

9.52 ± 0.42^c

8.54 ± 0.15

13.66 ± 2.87^b

8.81 ± 0.13

2

43.40 ± 3.27^c

9.17 ± 0.18

17.18 ± 1.25^b

9.68 ± 0.29

16.33 ± 2.86^b

7.23 ± 0.09

2

59.12 ± 1.96^a

8.88 ± 0.24

29.65 ± 1.77^a

8.34 ± 0.14

23.71 ± 3.38^a

8.48 ± 0.16

1.5

53.45 ± 4.75^b

9.58 ± 0.31

29.60 ± 3.16^a

9.84 ± 0.32

23.68 ± 3.42^a

9.37 ± 0.22

1.2