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Well‐designed cryoprotectants are crucial for successful probiotic application. In this study, based on literature analysis, characteristics and economic analysis of cryoprotectants, the sucrose (8.2%)–skim milk (8.0%)–inulin (8.2%) combination was proposed and optimised to enhance freeze‐drying resistance of probiotics. Survival, viable cell counts and inactivation rate during storage at 4°C of Lactiplantibacillus plantarum...
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