Fig. 3.

Cells in lyophilized powder remain intact for more than a year. Image of lyophilized yeast powder stored at 30 °C for more than a year (A) cells was lyophilized without heat-inactivation and (B) cells were heat-inactivated before lyophilization. SEM images showing external morphology of lyophilized cells after 1 year (C) lyophilized cells without heat-inactivation and (D) lyophilized cells after heat-inactivation