After the freeze drying process, la

After the freeze drying process, lactic acid bacteria in skim milk
or immobilized in calcium alginate and on nata (bacterial cellulose
added to the media during the growth of lactic acid bacteria)
showed comparable percentage survival whereas that on PBC decreased 4 log cycles. L. acidophilus NCIM 2902 was the most
sensitive organism with about 4 log cycle reduction immediately
after freeze drying in the case of all the supports studied.