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. 2025 May 20;14(10):1817. doi: 10.3390/foods14101817

Figure 1.

Figure 1

Survival of LGG after (a) freeze thawing or (b) 48 h freeze drying when pre-frozen for 2 h or 48 h using different freezing techniques (refrigerator at −40 °C, controlled freezer at a cooling rate of 2 °C/min to −80 °C, or liquid nitrogen at −196 °C) with different solvents. a and b represent statistical significance with p < 0.05.