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

Figure 2

Response surface and contour plots that represent the effect of fermentation time and sucrose concentration (A); liquid to solid ratio and sucrose concentration (B); liquid to solid ratio and fermentation time (C) and their interaction on () viable Lb. rhamnosus GG cells when , , and are 6.29 g (100 g DM)⁻¹, 11 h, and 1.5(vw⁻¹); () free amino nitrogen content when , , and are 6.29 g (100 g DM)⁻¹, 11 h, and 1.5(vw⁻¹); () total acidity when , , and are 6.29 g (100 g DM)⁻¹, 11 h, and 1.5(vw⁻¹). : sucrose concentration g (100 g DM)⁻¹; : fermentation time (h); : liquid to solid ratio (vw⁻¹).