Because of their health benefits, probiotics are a significant part of the functional food industry. Spray drying is reported as the most common method used in the food industry to encapsulate probiotics. The objectives of this study were to investigate the effects of protective agents on the viability of lactobacilli after spray drying and during storage at different conditions and to evaluate spray drying conditions to produce these probiotic powders. Lactobacillus plantarum NRRL B-4496 (LP) and Lactobacillus acidophilus NRRL B-4495 (LA) were separately grown (~109 CFU/ml) and suspended in a 200 g/L solution of high maize starch (HM); maltodextrin (MD); or gum arabic (GA). The solutions were separately spray dried at 140 °C to obtain LP and LA-powders: LPHM, LPMD, LPGA, LAHM, LAMD, and LAGA. The powders were separately placed in aluminum bags and separately packed under 97% and 10% vacuum. The powders were stored at refrigerated (4 °C) or at room (23 °C) temperature for 60 days. Physicochemical properties, energy and mass balances, and cell viability during storage were determined. Triplicate experiments were conducted and data were statistically analyzed (α=0.05). The actual production rate of powders ranged from 0.091 to 0.105 (kg dry solids/h). The energy used during spray drying was not significantly different for any of the powders. After 60 days, LPHM powders packed under 10% and 97% vacuum and stored at 4 °C had significantly higher cell viability than the other powder samples. The study demonstrated significantly improved on the viability of LP at 10% vacuum stored at refrigerated temperature for the HM treatment compared to those treated with MD and GA. The data obtained showed that high maize starch can be used as a protective agent to maintain the viability of L. plantarum powder at recommended levels for up to 60 days of storage.

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 187-195. / by Masakatsu Akedo. / Ph.D.

Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1984. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 150-157. / by J. Antonio Torres. / Ph.D.

Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1973. / "May 1973." / Includes bibliographical references (leaves 118-127). / The preservation of the body cell mass is a major goal of nutritional therapy. Attempts to assure this preservation during acute phases of trauma, burn or sepsis have relied on treatments which appear to maintain the clinical picture of the "fed state" either orally or parenterally ("hyperalimentation"). Recognizing the importance of rapid fat mobilization and the favorable effects of starvation ketosis during periods of severe negative caloric balance, the efficiency of a limited, carbohydrate free alimentation was tested. Based on a metabolic fuel regulatory system that integrates carbohydrate, amino acid and fat metabolism 0.8 to 1.0 g/kg/day of protein was administered orally or intravenously. This regime does not appreciably impede fat mobilization as does comparable intake of carbohydrate. The ingested or infused amino acids need therefore not be expended primarily to support energy production, but can replenish the amino acid pools which sustain protein synthesis. Losses in lean body mass were prevented in obese patients undergoing prolonged periods of acute weight reduction and considerably reduced or even suppress losses in patients supported only by peripheral intravenous infusions. These investigations, hopefully, will provide improvements in nutritional therapies designed at reducing protein catabolism during periods of negative caloric balance. / by George L. Blackburn. / Ph.D.

Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1984. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 252-276. / by Carlos Alfredo Kienzle-Sterzer. / Ph.D.

Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1966. M.S. / Bibliography: leaves 87-92. / M.S.

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Includes bibliographical references. / by Thomas Ricky Irvin. / Ph.D.

Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept of Nutrition and Food Science, 1984. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Bibliography: leaves 242-249. / by Wei-Shou Hu. / Ph.D.

Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1965. Ph.D. / Ph.D.

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Bibliography: leaves 155-160. / by Dolores Mercedes Rodriguez-Sanchez Kienzle. / M.S.