Farklı Şekillerde Hazırlanarak Değişik Sürelerde Depolanan Liyofilize Edilmiş ve Dondurulmuş Doğal Laktik Asit Bakteri Sıvılarının Laktik Asit Bakteri Sayılarının Belirlenmesi

In this study, it was aimed to determine the LAB numbers of fermented lactic acid bacteria (LAB) liquids prepared by adding different levels of sucrose and incubating for different periods of time by freezing in deep freezer and drying by lyophilization process and storing for one and three months. In the study, fermented LAB liquids prepared by adding different levels of sucrose (3%, 5% and 10%) and incubating for different periods (2, 5 and 10 days) were frozen with the addition of cryoprotectants (trisodiumsitrate (TRIS) and dimethylsulfoxide (DMSO)) and dried by lyophilization and stored for one and three months. While the highest LAB numbers in fermented LAB liquids frozen in deep freezer with TRIS and DMSO supplementation were obtained from 5.33x1010 cfu/ml group with 5% sucrose TRIS additive in 5 days incubation at the end of one month storage period, the highest LAB numbers were obtained from 8.33x109 cfu/ml group with 10% sucrose TRIS additive in 5 days incubation at the end of three months storage period (p