Conditions affecting cultivation and survival during lactic acid bacteria lyophilization: an approach to creating a database

The goal is to review domestic and foreign experience in the study and production of starter cultures using the freeze-drying method. Lactic acid bacteria are one of the most common microorganisms used in the food industry. They play an important role in the production of fermented milk products, cheeses, cottage cheese and other dairy products. However, to use them, it is necessary to cultivate and preserve starter cultures, which requires certain technological processes. There are several methods for cultivating and storing lactic acid bacteria, one of which is the freeze-drying method. This method makes it possible to preserve starter cultures for a long time without losing their viability and activity. The main objective of the study is to analyze scientific papers, publications and reports on the application of the freeze-drying method for the production of starter cultures. The study revealed the main advantages and disadvantages of this method, and also determined the conditions for the cultivation and sublimation of starter cultures. An important result of the study is the creation of a database that will help optimize the production of starter cultures and create new logistics networks in the food industry. The database will contain information on the application of the freeze-drying method for the production of various types of starter cultures, as well as on cultivation and freeze-drying regimes. The results of the study can be used in the food industry to create new products based on starter cultures, as well as to optimize the production of existing products. In addition, the study may be useful for researchers studying starter cultures and their production methods.