In this study, different lactic acid bacteria were isolated from fresh cheese and yogurt samples. Samples were collected from different regions of Turkey. Eight different cryoprotective agents with four different ratios (0.1, 1, 5, and 10 %) were added in the culture mediums and then lyophilized. These lyophilized bacteria were stored -18 C for 20 weeks. Then, colony formed units were evaluated to determine of the best cryoprotectant for lactic cultures. The results show that there is a positive effect of cryoprotectant agents on survival of lactic cultures. At the end of the 20 weeks storage, 10 % casein peptone for Str. thermophilus and Lb. lactis ssp. lactis, 10 % glycerol for Lc. lactis ssp. cremoris, 10 % tri sodium citrate for Lc. lactis ssp. lactis, 5 % yeast extract for Lb. helveticus and malt extract for Lb. casei, 10 % glycerol for Lb. delbrueckii subsp. bulgaricus and tri sodium citrate for Lb. plantarum were determined as cryoprotective agent for having the best survival rate.

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