Four food matrices (rice gruel, soy milk, RS and RSPF)were fermented
by 5 different bacteria cultures, performing 20 different treatments. Moreover,
RS and RSPF gruels were also fermented by 6 different co-cultures
made of amylolytic and probiotic bacteria, adding others12 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 Fisher test
at P b 0.05 using the software Statgraphics plus 5.1 (Statpoint,Warrenton,
USA).