Enzymes Stabilization in Fermentation Broth

I am looking for an expert in biotechnology related to enzymology. I need to know what additives and stabilizers to add to the fermentation broth in order to keep the enzymes from denaturing. It is not for food or medical use. It is for soils. So, no need for expensive purification. I read that polyols, salts, surfactants and other ingredients need to be added. But I do not know which ones. The person I am looking for has to be an expert in these things. IF YOU ARE NOT AN EXPERT, PLEASE DO NOT WASTE YOUR TIME AND MINE. The fermentation is done at a small scale with open top container. saccharomyces Cerevisiae are used. After fermentation, simple physical separation is done. I am interested in the extracellular enzymes in a crude form. No need to do further downstream processing. I understand there are many enzymes in the broth. I like to keep them all stable if possible. If not at the minimum the protease, lipase, amylase and chitinase would need to be stable. What additives, surfactants and stabilizers should be added to have a storage shelf life of at least a year at room temperature.