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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