ABSTRACT
Food and pharmaceutical industries have utilized drying technologies as the preferred methods for preserving a multitude of microbiological and drug preparations in bulk quantities. However, desiccation of microorganisms as culture collections of cells for long-term storage and for future propagation has been the preferred preservation method for decades. The term microorganisms encompasses a variety of living organisms of microscopic size that are broadly classifi ed into bacteria, fungi, molds, yeasts, algae, protozoa, and viruses. Microorganisms play key positive and negative roles in food technology. The negative role denotes a risk of the uncontrolled development of microorganisms that may change their positive functions and fi nally result in deterioration of quality or even in complete degradation of a food product. There is often a risk that poisonous and noxious substances may form.
