L. plantarum	Time (h)	Cell number (log 10 )
		Wheat flour 100%			Wheat flour 90%, Soybean flour 10%			Wheat flour 95%, Soybean flour 5%
		Exp1	Exp2	Exp3	Exp1	Exp2	Exp3	Exp1	Exp2	Exp3
	0	6.447	6.519	6.462	6.255	6.342	6.322	6.342	6.362	6.322
	2	6.362	6.380	6.398	6.301	6.301	6.279	6.322	6.342	6.301
	4	6.672	6.748	6.813	7.004	6.898	6.954	6.954	6.934	6.914
	6	7.230	7.241	7.220	7.371	7.373	7.375	7.294	7.281	7.307
	8	7.633	7.667	7.698	7.786	7.810	7.799	7.773	7.826	7.800
	10	7.986	7.969	8.003	8.256	8.227	8.195	8.284	8.275	8.266
	24	9.792	9.519	9.681	9.362	9.623	9.519	9.230	9.806	9.602
L.casel	Time (h)	Cell number (log 10 )
		Wheat flour 100%			Wheat flour 90%, Soybean flour 10%			Wheat flour 95%, Soybean flour 5%
		Exp1	Exp2	Exp3	Exp1	Exp2	Exp3	Exp1	Exp2	Exp3
	0	5.699	5.477	5.000	5.845	5.903	5.954	5.301	5.301	5.301
	2	5.477	5.699	5.845	5.845	5.954	5.903	5.477	5.000	5.301
	4	5.477	5.602	5.699	6.000	6.041	6.079	6.146	6.146	6.114
	6	6.204	6.255	6.279	6.556	6.613	6.663	6.519	6.505	6.491
	8	6.875	6.869	6.875	6.968	6.914	6.845	6.881	6.875	6.863
	10	7.386	7.396	7.407	7.566	7.525	7.479	7.554	7.517	7.537
	24	7.161	7.179	7.196	7.533	7.550	7.542	7.752	7.772	7.731
L. plantarum+ L. casei	Time (h)	Cell number (log 10 )
		Wheat flour 100%			Wheat flour 90%, Soybean flour 10%			Wheat flour 95%, Soybean flour 5%
		Exp1	Exp2	Exp3	Exp1	Exp2	Exp3	Exp1	Exp2	Exp3
	0	5.845	5.845	5.903	5.954	5.903	5.845	6.255	6.176	6.041
	2	6.114	6.079	6.000	6.000	5.954	5.845	6.380	6.204	6.301
	4	6.204	6.146	6.041	6.505	6.279	6.415	6.505	6.447	6.556
	6	6.820	6.799	6.771	7.041	7.049	7.064	6.968	6.982	6.996
	8	7.384	7.352	7.318	7.352	7.401	7.446	7.378	7.387	7.393
	10	7.751	7.793	7.773	7.838	7.857	7.848	7.881	7.906	7.854
	24	7.013	6.996	6.973	7.877	7.888	7.866	7.667	7.678	7.672