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Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology
Joint Authors
Bouzaiene, Taroub
Hamdi, Mokhtar
Gharbi Yahyaoui, Asma
Aouidi, Fathia
Aydi, Abdelkarim
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-18
Country of Publication
Egypt
No. of Pages
12
Abstract EN
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” in order to elaborate a new probiotic fermented breakfast cereal.
A Box-Behnken experimental design was used and the optimal fermentation conditions were liquid to solid ratio: 1.2 (vw−1), fermentation time: 12 h, and sucrose concentration: 10.48 g (100 g DM)−1.
Under these conditions, the viable LGG cells, the free amino nitrogen content, and the total acidity were obtained to be 9.1 log10(cfu g-1), 12.95 (mg g−1), and 6.46 (μmol g−1), respectively.
After three weeks of refrigerated storage, the viability of LGG in the fermented Bsissa was 8.23 log10(cfu g-1).
This study shows a new possibility to make an acceptable nonfermented dairy product based mainly on cereals, leguminous plants, spices, and aromatic herbs, which are suitable substrates able to support the high probiotic viability.
American Psychological Association (APA)
Gharbi Yahyaoui, Asma& Bouzaiene, Taroub& Aouidi, Fathia& Aydi, Abdelkarim& Hamdi, Mokhtar. 2017. Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175746
Modern Language Association (MLA)
Gharbi Yahyaoui, Asma…[et al.]. Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology. Journal of Food Quality No. 2017 (2017), pp.1-12.
https://search.emarefa.net/detail/BIM-1175746
American Medical Association (AMA)
Gharbi Yahyaoui, Asma& Bouzaiene, Taroub& Aouidi, Fathia& Aydi, Abdelkarim& Hamdi, Mokhtar. Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosus GG”: Optimization by Response Surface Methodology. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175746
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175746