In my previous research, I used skim 10%, sucrose 10% and combination of both skim and sucrose (10%:10%) as cryoprotectant for freeze drying of Lactobacillus plantarum. I found out that the survival after freeze drying in presence of single skim and sucrose were higher than in the presence of combination of both. Is there anyone can explain how it could happened ?
in my opinion, sugar it's not a good cryprotectan according to several researches, adding sugar will reduce the fluid state of the cell thus the viability during freezing is decreasing. i suggest to use single cryoprotectan
Mr Omer F. Celik and Mr. Ida Bagus thanks for your answer. It is really helpfull. Regards.
For freeze preservation of Lactobacillus can also be used TS (Triptic Soy Broth) with 15% sterile glycerol, are maintained for several years viable
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