To be used in food, probiotic culture must be activated and during the process, various authors reported the fact that the cells after harvest (by centrifugation) were washed in 1/4 strength Ringer's solution or in potassium phosphate buffer (pH= 7.0). So, I would like to know how the cells can be washed. By searching on Google, I found a procedure where blood was used but I am wondering if this procedure can be followed for a food-grade microorganism.

Thanks in advance for the answers.