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

Table 1

Levels and code of independent variables used for Box-Behnken experimental design.

Independent variable	Coded symbol	Variable levels
		Low	Center	High
		−1	0	1
Sucrose concentration g (100 g DM)^−1		2.1	6.29	10.48
Fermentation time (h)		4	11	18
Liquid to solid ratio (vw^−1)		1.2	1.5	1.8