[Retracted] Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Figure 3

Shelf life of lyophilised LAB strain. (a) Lactobacillus rhamnosus at 37^°C and (b) Lactobacillus plantarum at 37^°C, with different lyoprotective agents (w/v), i.e., 10% maltodextrin, 10% lactose, 10% sucrose, 10% maltodextrin + 5% sucrose, and 10% lactose + 5% sucrose, where skim milk was kept as control. Values presented are the means and standard deviations from three replicates. .

(a)

(b)