Fig. 5.
Effect of the cryoprotective matrices on: a) the ratio of viability of bacteria at time t and time zero (log(Nt/N0)), b) moisture content, and c) water activity at 4 °C (diamond), 25 °C (square) and 37 °C (triangle). The cryoprotective matrices were culture medium (white shapes) and maltodextrin with whey (black shapes). The error bar corresponds to the mean values of triplicate measurements±S.D.