Wheat bran at 13% moisture on a wet basis was supplied
by “Anaconda Industrial e Agrícola de Cereais” (São
Paulo, Brazil) and soybean bran at 11% moisture was supplied
by “Coama Agroindustrial Cooperativa” (Paraná, Brazil).
The two types of bran were stored at room
temperature as low moisture protects them from microbial
proliferation. Upon use, they were dried to allow further
moisture adjustment with the addition of the spore suspension
and a salt solution, to an initial value of 60 or 80% on a
wet basis. Both types of bran were sieved between 8 and
20 mesh.