Research Article
Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology
Table 3
Coefficients by regression analysis and their significance values obtained by ANOVA.
| Nomenclature of the coefficients | Viable Lb. rhamnosus GG ( cfu g−1, ) | Free amino nitrogen content (mg g−1, ) | Total acidity (µmol eq. lactic acid g−1, ) | Coefficient | Ecart-type | .exp. | Signif. % | Coefficient | Ecart-type | .exp. | Signif. % | Coefficient | Ecart-type | .exp. | Signif. % |
| | 8.986 | 0.029 | 304.93 | | 12.830 | 0.043 | 299.04 | | 6.920 | 0.117 | 59.30 | | | −0.068 | 0.023 | −2.90 | | −0.554 | 0.034 | −16.33 | | −0.244 | 0.092 | −2.64 | | | 0.316 | 0.023 | 13.57 | | −0.034 | 0.034 | −1.00 | 35.5% | 1.494 | 0.092 | 16.19 | | | −0.096 | 0.023 | −4.13 | | −0.528 | 0.034 | −15.55 | | −0.225 | 0.092 | −2.44 | | | −0.039 | 0.032 | −1.22 | 26.1% | 0.118 | 0.047 | 2.51 | | −0.285 | 0.127 | −2.24 | 5.8% | | −0.302 | 0.032 | −9.40 | | −0.432 | 0.047 | −9.25 | | 0.015 | 0.127 | 0.12 | 90.5% | | −0.087 | 0.032 | −2.70 | | 0.140 | 0.047 | 2.99 | | −0.348 | 0.127 | −2.73 | | | −0.005 | 0.033 | −0.15 | 87.8% | −0.665 | 0.048 | −13.86 | | 0.250 | 0.130 | 1.92 | 9.5% | | −0.155 | 0.033 | −4.70 | | −0.158 | 0.048 | −3.28 | | 0.188 | 0.130 | 1.44 | 19.2% | | −0.107 | 0.033 | −3.26 | | −0.028 | 0.048 | −0.57 | 58.9% | 0.138 | 0.130 | 1.05 | 32.8% |
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Test Student (.exp.); : %; : %; : %.
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