Bifidobacterium had higher counts than 1 x 10(6) ufc/g up to the end to the shelfhfe (14 days) and treatments with Lb. acidophilus and Lb. casei presented higher counts than 1 x 10(6) ufc/g up to 21 storage days. However, Lb. casei presented a greater viability loss through the time. Physicochemical and microbiology quality were normal and there were no significant differences between treatments (P<0.05). The sensory quality is in a way affected by the addition of microorganisms, while sensory attributes like flavour and grain firmness does not present significant differences, but aroma and humidity sensation does present significant differences between treatments (P>0.05).