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 < 0.05 using the software Statgraphics plus 5.1 (Statpoint, Warrenton, USA).