Figure 2.

Viability of lyophilized Limosilactobacillus reuteri. Data represent the base ten logarithm of live cells in each sample as determined through flow cytometry. Lyophilization media consisted of Lyomedium 1: 10% skim milk; Lyomedium 2: 10% sucrose; Lyomedium 3: 5% skim milk and 5% sucrose; Lyomedium 4: 5% skim milk, 5% sucrose and 0.25% ascorbate. Lyomedium 1 and 3 were tested after 90 days at room temperature (RT) with lyomedium 3 also being prepared in a glass vial or storage in a 4°C fridge. Significant differences (p < 0.05; ANOVA with Tukey HSD; n ≥ 3) were only presented between the fresh probiotic and their respective lyophilized probiotic at day 90.