Abstract:This study was developed to evaluate the influence of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) in fermentation and in survival during the processes of freezing and lyophilization. The microorganisms were cultivated in a discontinuous fermentation system for 15 h and the analyses of pH, absorbance, dry biomass and plate counts were performed. LP1 showed the same exponential phase as LP2, and its specific speed of growth was higher and statistically different fr… Show more
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