Effect of fermentation pH, temperature, and harvest on cell growth and functional properties of frozen and freeze-dried Lactobacillus delbrueckii subsp. bulgaricus CFL1

This dataset concerns the study of the effect of three fermentation parameters (pH, temperature, and harvest time) on the functional properties of Lactobacillus delbrueckii subsp. bulgaricus CFL1 at different production process steps: fermentation (initial), freezing, freeze-drying, and freeze-dried storage. The two dataset files include: (i) the fermentation parameters (temperature, pH, and base addition) and the bacterial growth properties (optical density at 880 and 600 nm, dry cell weight, glucose consumption, and lactic acid production in g∙L-1) monitored throughout bacterial growth; (ii) the functional properties: acidifying activity (Cinac system) and culturability (plate count method) after fermentation and protection (initial), after freezing, after freeze-drying, and after freeze-dried storage (25°C, 15 days). Finally, the water content of samples after freeze-drying is also included.