Event submissions
Published
This submission belongs to the session 2. Fermentation and sensory profiles/impact of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Alice VilelaCitation
Marinich NET, Reasmey Tan, Sophak Phourng, Dolla Bross, Socheata Mao, Yve Wache, <span>The Effect of Different Cryoprotectants on the Survival Rate of Freeze-dried Lactic Acid bacteria (LAB) Powder for Cucumber Fermentation<br /></span>, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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The Effect of Different Cryoprotectants on the Survival Rate of Freeze-dried Lactic Acid bacteria (LAB) Powder for Cucumber Fermentation
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Marinich NET 1,2
Reasmey Tan 1,2
Sophak Phourng 3
Dolla Bross 3
Socheata Mao 4
Yve Wache 4
1. Faculty of Chemical and Food Engineering, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, Phnom Penh, Cambodia
2. Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., P.O. Box 86, Phnom Penh, Cambodia
3. Faculty of Food and Chemical Engineering, Institute of Technology of Cambodia, Phnom Penh, P.O. Box 86, Russian Federation Boulevard, Phnom Penh, Cambodia
4. Univ. Bourgogne Europe, Institut Agro, INRAE, UMR PAM, F-21000 Dijon, France
Abstract
Keywords
Cryoprotectants
Fermentation
Cucumber
Freeze-dried
Lactic Acid Bacteria
Poster
sciforum-143752.pdf