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dc.contributor.advisorMustapha, Azlinen
dc.contributor.authorAubuchon, Emilie D.en_US
dc.date.issued2006eng
dc.date.submitted2006 Fallen
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.en_US
dc.descriptionTitle from title screen of research.pdf file (viewed on August 21, 2007)en_US
dc.descriptionIncludes bibliographical references.en_US
dc.descriptionThesis (M.S.) University of Missouri-Columbia 2006.en_US
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.en_US
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.en_US
dc.identifier.merlin.b59316524en_US
dc.identifier.oclc166230198en_US
dc.identifier.otherAubuchonE-121306-T5633en_US
dc.identifier.urihttp://hdl.handle.net/10355/4607
dc.publisherUniversity of Missouri--Columbiaen_US
dc.relation.ispartofcollection2006 Freely available theses (MU)
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2006 Theses
dc.subject.lcshSoy proteinsen_US
dc.subject.lcshSoyfoodsen_US
dc.subject.lcshFreeze-dried foodsen_US
dc.subject.lcshFreeze-dryingen_US
dc.subject.lcshProbioticsen_US
dc.titleSurvival of freeze-dried probiotics in soy protein powderen_US
dc.typeThesisen_US
thesis.degree.disciplineFood scienceen_US
thesis.degree.disciplineFood scienceeng
thesis.degree.grantorUniversity of Missouri--Columbiaen_US
thesis.degree.levelMastersen_US
thesis.degree.nameM.S.en_US


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