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dc.contributor.advisorMustapha, Azlineng
dc.contributor.authorAubuchon, Emilie D.eng
dc.date.issued2006eng
dc.date.submitted2006 Falleng
dc.descriptionThe 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.eng
dc.descriptionTitle from title screen of research.pdf file (viewed on August 21, 2007)eng
dc.descriptionIncludes bibliographical references.eng
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2006.eng
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.eng
dc.description.abstractA 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.eng
dc.identifier.merlin.b59316524eng
dc.identifier.oclc166230198eng
dc.identifier.otherAubuchonE-121306-T5633eng
dc.identifier.urihttp://hdl.handle.net/10355/4607eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcollection2006 Freely available theses (MU)eng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2006 Theseseng
dc.subject.lcshSoy proteinseng
dc.subject.lcshSoyfoodseng
dc.subject.lcshFreeze-dried foodseng
dc.subject.lcshFreeze-dryingeng
dc.subject.lcshProbioticseng
dc.titleSurvival of freeze-dried probiotics in soy protein powdereng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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