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Journal of Food Quality
Volume 2017 (2017), Article ID 1742143, 12 pages
https://doi.org/10.1155/2017/1742143
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.

How to Cite this Article

Asma Gharbi Yahyaoui, Taroub Bouzaiene, Fathia Aouidi, Abdelkarim Aydi, and Moktar Hamdi, “Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology,” Journal of Food Quality, vol. 2017, Article ID 1742143, 12 pages, 2017. doi:10.1155/2017/1742143