Technical / White Paper
Enhancing freeze-drying survival rate
![Enhancing freeze-drying survival rate](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator.com/product-innovations/enhancing-freeze-drying-survival-rate/15734919-1-eng-GB/Enhancing-freeze-drying-survival-rate.jpg)
Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus acidophilus during the cultivation and freeze-drying process.
This finding is believed to offer significant potential for manufacturers to improve productivity and shelf life of starter cultures and probiotic dietary supplements.