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Abstract
The cryoprotective effect of trehalose in the freezing-thawing process was assayed in two strains of Lactobacillus bulgaricus. The viability and acidification properties before and after the process were compared. At a concentration of 0.3 M, trehalose was able to preserve the viability and the acidification power. The degree of protection is dependent on the strain and those compounds present in the medium. This effect is more noticeable in water an culture medium than in milk. However, the milk supplied with trehalose has the highest effectiveness.
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