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

Table 2

Box-Behnken experimental design with experimental values of viable Lb. rhamnosus GG cells, free amino nitrogen content, and total acidity.

Number Exp	Actual and coded level of variables			Experimental values			Predicted values
	g (100 gDM)^−1	(h)	(vw^−1)	(cfu g^−1)	(mg g^−1)	(µmol eq. lactic acid g^−1)	(cfu g^−1)	(mg g^−1)	(µmol eq. lactic acid g^−1)
	1	2.1 (−1)			8.390	12.440	5.700	8.391	12.438	5.650
2	10.48 (1)			8.270	12.660	4.700	8.266	12.660	4.663
3	2.1 (−1)			9.030	13.700	8.100	9.034	13.700	8.138
4	10.48 (1)			8.890	11.260	8.100	8.889	11.263	8.150
5	2.1 (−1)			8.870	14.010	6.950	8.869	14.011	6.944
6	10.48 (1)			9.040	13.220	6.100	9.044	13.219	6.081
7	2.1 (−1)			8.990	13.270	6.100	8.986	13.271	6.119
8	10.48 (1)			8.540	11.850	6.000	8.541	11.849	6.006
9	6.29 (0)			8.270	13.070	5.400	8.270	13.071	5.456
10	6.29 (0)			9.120	13.060	8.200	9.118	13.059	8.169
11	6.29 (0)			8.290	12.070	4.700	8.293	12.071	4.731
12	6.29 (0)			8.710	11.950	8.050	8.710	11.949	7.994
13	6.29 (0)			9.000	12.880	7.370	8.986	12.830	6.920
14	6.29 (0)			8.970	12.710	7.100	8.986	12.830	6.920
15	6.29 (0)			9.120	12.960	6.500	8.986	12.830	6.920
16	6.29 (0)			8.960	12.680	6.700	8.986	12.830	6.920
17	6.29 (0)			8.880	12.920	6.930	8.986	12.830	6.920

: sucrose concentration g (100 g DM)⁻¹; : fermentation time (h); : liquid to solid ratio (vw⁻¹); : viable Lb. rhamnosus GG ((cfu g⁻¹)); : free amino nitrogen content (mg g⁻¹); : total acidity (µmol eq. lactic acid g⁻¹, ).
When  h, LGG = 7.8 ± 0.075 (cfu g⁻¹) in all experimental samples; FAN = 13.11 ± 0.09 mgg⁻¹ and total acidity = 4.7 ± 0.18 µmol g⁻¹.