The relation between the protective effect of externally added carbohydrates on Lactobacillus plantarum cells during air-drying and the phase behavior of cell membranes was studied. The residual activity after drying could be improved from 44% in the control to 79 and 66% after the addition of sorbitol and maltose, respectively, whereas trehalose addition resulted in a residual activity of 30%. Membrane phase transition temperatures (Tm) were determined in intact hydrated and dry cells, using Fourier transform infrared spectroscopy. The Tm of hydrated cells was 4 degrees C, increasing to only 20 degrees C after drying. Because endogenous soluble sugars were absent, this phase behavior is attributed to the structure of the predominant phospholipids, PG and lysyl-PG. The restricted increase of Tm is held responsible for the survival of part of the cells. The added maltose, trehalose, and sorbitol did not influence Tm in vivo. We suggest that the effective carbohydrates act through their free radical scavenging activity and not by direct interaction with the polar lipid headgroups.