Abstract
The important role of lactic acid bacteria in the food and pharmaceutical industries highlights the requirement of appropriate preservation processes. During these processes, the decrease of water activity is the main cause of damage to the bacterial structures, cell membranes being the first target of this damage. To avoid this, using protective compounds becomes mandatory, polyhydroxylated ones being the most widely used. Prebiotics are mostly nondigestible oligosaccharides. Then, why not to use them as protectants?
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