Table 1.

Variables for optimization of fermentation conditions for oat base and formulation of SOB

	Level
Fermentation conditions
Starter culture	ABY-3, L. helveticus, L. plantarum
Inoculation level (%, w/v)	0.0005, 0.001, 0.002, 0.003, 0.004, 0.005
Fermentation temperature (oC)	15, 21, 30, 37, 42, 50
Fermentation time (h)	6, 12, 18, 24, 30, 36
Production of SOB
Sugar (%, w/v)	0, 1, 2, 3, 4, 5, 6
Vitamin C (%, w/v)	0, 0.02, 0.04, 0.06, 0.08, 0.1
Oat base (%, w/v)	5, 10, 15, 20, 25, 30
Pectin (%, w/v)	0.1, 0.2, 0.3, 0.4, 0.5
λ-Carrageenan (%, w/v)	0.1, 0.2, 0.3, 0.4, 0.5