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

Figure 2.

Figure 2

Survival of LGG after freeze thawing when pre-frozen for 2 h, 24 h or 48 h using different freezing techniques (refrigerator at −40 °C, refrigerator at −80 °C, controlled freezer at a cooling rate of 2 °C/min to −80 °C, or liquid nitrogen at −196 °C) with 0.01 M PBS. a, b, and c represent statistical significance with p < 0.05.