Four food matrices (rice gruel, soy milk, RS and RSPF) were fermented by 5 ต่างกัน bacteria การเพาะเลี้ยง, performing 20 different treatments. Moreover, RS and RSPF gruels were also fermented by 6 different co-cultures made of การเปลี่ยนแป้งเป็นน้ำตาล and probiotic bacteria, adding others 12 treatments. In sum, the study involves 32 treatments, being each one fermented in three independent batches (N = 96). The two-way ANOVA was applied to the experimental data and the means were compared by ฟิสเชอร์ test at P < 0.05 using the software Statgraphics plus 5.1 (Statpoint, Warrenton, USA).