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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
Authors:Latife Betul Gul  Osman Gul  Mustafa Tahsin Yilmaz  Enes Dertli  Ahmet Hilmi Con
Affiliation:1. Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey;2. Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey;3. Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey;4. Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey

Abstract:
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