In an inoculated pack study, 0.5 kg peas per can are thermally processed at 121°C. One group of cans contain Clostridium spp. spores with initial spore level of 5×10¹⁰ per can. Another group of cans contain Bacillus spp. spores. It is desired to have spoilage probability of 5 in 100 cans after thermal processing. The decimal reduction time of Clostridium spp. and Bacillus spp. at 121°C are 2.5 minutes and 6.0 minutes, respectively. If all the cans receive same lethality, the initial number of spores per g of peas is ______ (Answer in integer)