As the optimal temperature for the growth of probiotic organism was used, it appears that the food mixtures containing cereal, whey powder and tomato pulp supported the growth of Lactobacilli well. In the germinated food blend the increase in Lactobacilli count might be due to hydrolysis of germinated flours, which also provided better media for growth (Sripriya, Usha, & Chandra, 1997). Sindhu and Khetarpaul (2005) also reported 8.90 log cfu/g cell count of Lactobacilli as compared to yeast (7.63 log cfu/g) in fermented rice-pulse-milk coprecipitate based slurry.