Table 3 Effects of the type and concentration of various sugars on the survival rate of air-blast dried yeasts

5

95.07 ± 8.45^a

64.31 ± 7.62^b

84.00 ± 12.17^a

88.80 ± 6.59^a

93.39 ± 15.32^a

94.38 ± 11.68^a

96.13 ± 5.94^a

10

94.33 ± 6.66^a

74.28 ± 7.07^ab

91.20 ± 9.53^a

94.03 ± 5.13^a

94.52 ± 10.46^a

93.73 ± 8.74^a

97.54 ± 6.77^a

5

63.99 ± 5.81^b

67.67 ± 1.06^b

72.56 ± 8.75^ab

67.20 ± 4.07^b

68.54 ± 2.35^b

69.66 ± 6.76^ab

69.77 ± 1.55^ab

10

71.71 ± 4.78^ab

75.59 ± 11.05^ab

85.81 ± 4.98^ab

78.76 ± 17.82^ab

84.68 ± 9.30^ab

92.59 ± 11.17^a

73.38 ± 9.18^ab

5

41.89 ± 3.58 ^cd

39.68 ± 5.99 ^cd

43.04 ± 9.56 ^cd

39.74 ± 4.62 ^cd

41.03 ± 8.97 ^cd

40.79 ± 2.63 ^cd

44.30 ± 11.04 ^cd

10

79.49 ± 9.25^a

65.17 ± 5.15^b

36.71 ± 4.56^d

54.17 ± 8.46^bc

33.33 ± 4.62^d

37.78 ± 3.39^d

45.93 ± 6.06 ^cd