Survival of freeze-dried probiotics in soy protein powder

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Survival of freeze-dried probiotics in soy protein powder

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/4607

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dc.contributor.advisor Mustapha, Azlin en
dc.contributor.author Aubuchon, Emilie D. en_US
dc.date.accessioned 2010-01-12T17:48:59Z
dc.date.available 2010-01-12T17:48:59Z
dc.date.issued 2006 en_US
dc.date.submitted 2006 Fall en
dc.identifier.other AubuchonE-121306-T5633 en_US
dc.identifier.uri http://hdl.handle.net/10355/4607
dc.description The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. en_US
dc.description Title from title screen of research.pdf file (viewed on August 21, 2007) en_US
dc.description Includes bibliographical references. en_US
dc.description Thesis (M.S.) University of Missouri-Columbia 2006. en_US
dc.description Dissertations, Academic -- University of Missouri--Columbia -- Food science. en_US
dc.description.abstract A series of well diffusion assays determined that Bifidobacterium longum B6 (B6) and Lactobacillus paracasei ATCC 25598 (LP) best inhibited pathogenic bacteria. These bacteria were freeze-dried in the presence of sucrose, trehalose and soymilk to determine the best conditions for survival. Cultures were anaerobically grown overnight and centrifuged. Cell pellets were resuspended in 10 mL of 4% sucrose + 18% soymilk (SS), 4% trehalose + 18% soymilk (TS) or 4% sucrose + 4% trehalose + 18% soymilk (STS). Suspensions were freeze dried and stored at room temperature in the dark. Statistical analysis found that at 24 days, treatments SS and STS were shown to be significantly better than TS (P [lesser than or equal to] 0.05). Bacteria were then freeze-dried with 4% sucrose + 4% trehalose + 18% soymilk (STS). Freeze dried bacteria were added to isolated soy protein powder. Samples were vacuum packaged and stored in the dark at room temperature or 4oC. The product was prepared for sampling on days 0, 15, 30, 45, 60, 75, and 90. Statistical analysis of percent reduction of bacterial counts (P [lesser than or equal to] 0.05) showed significant differences for bacteria, bacteria and treatment, and time. Actual counts and log reduction suggest that bacteria freeze-dried with the cryoprotectant solution STS and stored at 4oC best support bacterial growth in soy protein isolate powder. en_US
dc.language.iso en_US en_US
dc.publisher University of Missouri--Columbia en_US
dc.subject.lcsh Soy proteins en_US
dc.subject.lcsh Soyfoods en_US
dc.subject.lcsh Freeze-dried foods en_US
dc.subject.lcsh Freeze-drying en_US
dc.subject.lcsh Probiotics en_US
dc.title Survival of freeze-dried probiotics in soy protein powder en_US
dc.type Thesis en_US
thesis.degree.discipline Food science en_US
thesis.degree.grantor University of Missouri--Columbia en_US
thesis.degree.name M.S. en_US
thesis.degree.level Masters en_US
dc.identifier.merlin .b59316524 en_US
dc.identifier.oclc 166230198 en_US
dc.relation.ispartofcommunity University of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2006 Theses
dc.relation.ispartofcollection 2006 Freely available theses (MU)


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