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Table 2 Survival rates of L. acidophilus before and after lyophilization in 13 different formulations

From: Statistical modelling for optimized lyophilization of Lactobacillus acidophilus strains for improved viability and stability using response surface methodology

Runs

Sucrose

Skim milk

VCBL

VCAL

Survival rate

% (g/100 mL)

CFU/mL

%

1

0

0

1.98 × 105

9.91 × 104

50.03

2

6

0

9.46 × 1011

5.92 × 1011

62.61

3

0

6

8.90 × 1011

6.02 × 1011

67.63

4

6

6

8.05 × 1010

6.13 × 1010

76.19

5

− 1.24a

3

6.10 × 108

3.67 × 108

60.21

6

7.24

3

1.63 × 1011

1.12 × 1011

68.83

7

3

− 1.24a

6.02 × 108

3.47 × 108

57.62

8

3

7.24

2.87 × 1011

2.15 × 1011

74.86

9

3

3

1.73 × 1010

1.14 × 1010

65.96

10

3

3

1.73 × 1010

1.14 × 1010

65.73

11

3

3

1.73 × 1010

1.14 × 1010

65.97

12

3

3

1.74 × 1010

1.14 × 1010

65.72

13

3

3

1.74 × 1010

1.14 × 1010

65.45

  1. aAs negative concentration cannot be achieved 0 was considered