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

Abstract

This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) usingLactobacillus rhamnosusGG (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 be9.1 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 was8.23 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.