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

Table 4

Analysis of variance and regression analysis.

Source	Sum of squares	DF	Mean squares	-value	Signif. %
Viable Lb. rhamnosus GG ( cfu g^−1, )
Model	1.4966	9	0.1663	38.2972
Residual	0.0304	7	0.0043
Lack of fit	0.0001	3	0.0000	0.0033	100.0%
Pure error	0.0303	4	0.0076
Total	1 .5270	16
Free amino nitrogen content (mg g^−1, )
Model	7.4485	9	0.8276	89.9226
Residual	0.0644	7	0.0092
Lack of fit	0.0000	3	0.0000	0.0005	100.0%
Pure error	0.0644	4	0.0161
Total	7.5129	16
Total acidity (µmol eq. lactic acid g^−1, )
Model	20.0954	9	2.2328	32.7892
Residual	0.4767	7	0.0681
Lack of fit	0.0169	3	0.0056	0.0489	98.4%
Pure error	0.4598	4	0.1149
Total	20.5721	16

DF: degrees of freedom; : variance ratio; : (probability) <0.1%.