Table 3.

Shelf-life and viability of probiotics.

Microorganism	Preparation Method and Matrix	Storage Conditions	Initial Cell Concentration [log cfu/g]	Cell Concentration after Storage [log cfu/g]	Monitored Parameters	Reference
Bacillus coagulans	Fluid-bed-dried apple snacks	90 days at 25 °C	7.89	6.78	viable cell counts, water activity and moisture content, enzyme activity, total phenolic content, antioxidant capacity, vitamin E concentration	[29]
Lactiplantibacillus plantarum 299v	Spray drying in orange juice	12 months, 25 °C, aw = 0.03 hermetic glass flasks with silica gel	7.90	6.30	viable cell counts, water activity	[51]
Pediococcus acidilactici HA-6111-2	Spray drying in orange juice	12 months, 25 °C, aw = 0.03 hermetic glass flasks with silica gel	8.70	8.00	viable cell counts, water activity	[51]
Lactiplantibacillus plantarum Lp 115-400b	coconut water oatmeal with inulin (1 g/100 mL)	4 °C, 49 days	7.06 (9.12 at day 7)	7.23	viable cell counts, pH, lactic acid content, rheological parameters	[52]
Lactiplantibacillus plantarum Lp 115-400b	coconut water oatmeal	4 °C, 49 days	6.99 (9.01 at day 7)	6.41	viable cell counts, pH, lactic acid content, rheological parameters	[52]