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 coefficientsViable Lb. rhamnosus GG ( cfu g−1, )Free amino nitrogen content (mg g−1, )Total acidity (µmol eq. lactic acid g−1, )
CoefficientEcart-type.exp.Signif. %CoefficientEcart-type.exp.Signif. %CoefficientEcart-type.exp.Signif. %

8.9860.029304.93 12.8300.043299.04 6.9200.11759.30
−0.0680.023−2.90−0.5540.034−16.33 −0.2440.092−2.64
0.3160.02313.57 −0.0340.034−1.0035.5%1.4940.09216.19
−0.0960.023−4.13 −0.5280.034−15.55 −0.2250.092−2.44
−0.0390.032−1.2226.1%0.1180.0472.51−0.2850.127−2.245.8%
−0.3020.032−9.40 −0.4320.047−9.25 0.0150.1270.1290.5%
−0.0870.032−2.700.1400.0472.99−0.3480.127−2.73
−0.0050.033−0.1587.8%−0.6650.048−13.86 0.2500.1301.929.5%
−0.1550.033−4.70 −0.1580.048−3.280.1880.1301.4419.2%
−0.1070.033−3.26−0.0280.048−0.5758.9%0.1380.1301.0532.8%

Test Student (.exp.); : %; : %; : %.