Table 2 Experimental matrix of Box Behnken design of viability of probiotic bacteria in co-culture
Run | Whey (% w/v) | Molasses (% w/v) | Yeast extract (% w/v) | Priestia species (Log10 CFU/mL) | L. lactis A12 (Log10 CFU/mL) |
|---|---|---|---|---|---|
1 | 1.00 | 0.50 | 2.50 | 6.33 ± 0.02 | 9.25 ± 0.05 |
2 | 2.42 | 0.50 | 1.50 | 6.72 ± 0.07 | 9.26 ± 0.02 |
3 | 1.00 | 3.16 | 2.50 | 5.31 ± 0.15 | 9.71 ± 0.03 |
4 | 2.42 | 1.83 | 2.50 | 6.23 ± 0.07 | 9.66 ± 0.06 |
5 | 3.84 | 3.16 | 2.50 | 5.39 ± 0.00 | 9.52 ± 0.08 |
6 | 2.42 | 1.83 | 2.50 | 6.30 ± 0.07 | 9.56 ± 0.09 |
7 | 3.84 | 1.83 | 3.50 | 5.26 ± 0.09 | 9.87 ± 0.03 |
8 | 1.00 | 1.83 | 3.50 | 6.24 ± 0.04 | 9.87 ± 0.04 |
9 | 3.84 | 0.50 | 2.50 | 6.77 ± 0.11 | 9.68 ± 0.06 |
10 | 2.42 | 3.16 | 1.50 | 4.62 ± 0.06 | 9.79 ± 0.04 |
11 | 2.42 | 1.83 | 2.50 | 6.37 ± 0.06 | 9.68 ± 0.04 |
12 | 3.84 | 1.83 | 1.50 | 5.63 ± 0.03 | 9.85 ± 0.03 |
13 | 2.42 | 0.50 | 3.50 | 6.59 ± 0.05 | 9.63 ± 0.10 |
14 | 2.42 | 3.16 | 3.50 | 5.24 ± 0.09 | 9.70 ± 0.07 |
15 | 1.00 | 1.83 | 1.50 | 6.63 ± 0.03 | 9.56 ± 0.07 |