Abstract
The aim of this work was to investigate the influence of process parameters on water content, water activity, survival rate, and membrane integrity during low-temperature vacuum drying for Lactobacillus paracasei F19. Early stationary-phase cells were dried for different lengths of time. The drying rates did not affect the cell survival and the membrane integrity. Additionally, it could be seen that the membrane integrity strongly correlated with the water activity. However, the loss of membrane integrity was sublethal at water contents between 40 and 20%; beyond this range water content reduction started to become lethal due to the irreversible loss of cell membrane integrity.
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