Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology
作者： Asma Gharbi Yahyaoui , Taroub Bouzaiene , Fathia Aouidi , Abdelkarim Aydi , Moktar Hamdi
DOI: 10.1155/2017/1742143
关键词: Biology 、 Solid-state fermentation 、 Breakfast cereal 、 Sucrose 、 Fermentation 、 Response surface methodology 、 Lactobacillus rhamnosus 、 Free amino nitrogen 、 Probiotic 、 Food science
摘要: This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) using Lactobacillus rhamnosus GG (LGG) to improve a traditional cereal food “Bsissa” order elaborate new probiotic fermented breakfast cereal. A Box-Behnken experimental design was used and the optimal conditions were liquid ratio: 1.2 (vw−1), time: 12 h, sucrose concentration: 10.48 g (100 g DM)−1. Under these conditions, viable LGG cells, free amino nitrogen content, total acidity obtained be , 12.95 (mg g−1), 6.46 (μmol g−1), respectively. After weeks of refrigerated storage, viability Bsissa . study shows possibility make an acceptable nonfermented dairy product based mainly on cereals, leguminous plants, spices, aromatic herbs, which are suitable substrates able support high viability.
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