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Journal of Food Quality
Volume 2017 (2017), Article ID 1742143, 12 pages
Research Article

Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology

1Laboratory of Microbial Ecology and Technology LETMi-05ES08, National Institute of Applied Sciences and Technology, University of Carthage, BP 676, 1080 Tunis, Tunisia
2Higher Institute of Technological Studies of Bizerte, Campus University Menzel Abderrahman, BP 65, 7035 Bizerte, Tunisia
3Higher Institute of Biotechnology of Beja, University of Jendouba, Avenue Habib Bourguiba, BP 382, 9000 Béja, Tunisia
4Chemical and Materials Engineering Department, College of Engineering, Northern Border University, P.O. Box 1321, Arar, Saudi Arabia

Correspondence should be addressed to Asma Gharbi Yahyaoui

Received 4 July 2016; Revised 17 September 2016; Accepted 27 September 2016; Published 18 January 2017

Academic Editor: Rossella Di Monaco

Copyright © 2017 Asma Gharbi Yahyaoui et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) using Lactobacillus rhamnosus GG (LGG) to improve a traditional cereal food “Bsissa” in order to elaborate a new probiotic fermented breakfast cereal. A Box-Behnken experimental design was used and the optimal fermentation conditions were liquid to solid ratio: 1.2 (vw−1), fermentation time: 12 h, and sucrose concentration: 10.48 g (100 g DM)−1. Under these conditions, the viable LGG cells, the free amino nitrogen content, and the total acidity were obtained to be , 12.95 (mg g−1), and 6.46 (μmol g−1), respectively. After three weeks of refrigerated storage, the viability of LGG in the fermented Bsissa was . This study shows a new possibility to make an acceptable nonfermented dairy product based mainly on cereals, leguminous plants, spices, and aromatic herbs, which are suitable substrates able to support the high probiotic viability.