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

Figure 3

Desirability fitted 2D surface that represent the effect of fermentation time and sucrose concentration (a); liquid to solid ratio and fermentation time (b); liquid to solid ratio and sucrose concentration (c), when , , and are 10.48 g (100 g DM)⁻¹, 12 h, and 1.2(vw⁻¹). : sucrose concentration g (100 g DM)⁻¹; : fermentation time (h); : liquid to solid ratio (vw⁻¹).

(a)

(b)

(c)