## 3 Results  
### Microbial Evolution  
Table 2 presents the levels of various microbial populations measured during the 12 h fermentation period. At the time of inoculation, the TMM population ranged from 6.55 to 7.16 Log CFU/g. The experimental dough B2 displayed the highest values at each sampling point (0, 3, 6, 9, and 12 h). An increasing trend was observed across all treatments, except for the B1 trial, which showed a slight decrease (about half a logarithmic cycle) between 9 and 12 h of fermentation. At the end of fermentation (12 h), three trials, C1, B2, and B3 had TMM values exceeding 8.5 Log CFU/g, while C2 and B1 had TMM values of 7.71 Log CFU/g and 8.02 Log CFU/g, respectively. \begin{table} \begin{tabular}{c c c c c c c c} \hline
**Media** & **Time** & \multicolumn{5}{c}{**Experimental Douglas**} & \multicolumn{1}{c}{**Statistical**} \\ **(Microbial Groups)** & **(Hours)** & **C1** & **C2** & **B1** & **B2** & **B3** & **Significance** \\ \hline  & 0 & 2.20 \(\pm\) 0.18 c & 7.09 \(\pm\) 0.19 a & 2.30 \(\pm\) 0.29 c & 7.03 \(\pm\) 0.13 a & 6.30 \(\pm\) 0.13 b & *** \\ WL & 3 & 2.35 \(\pm\) 0.22 c & 8.15 \(\pm\) 0.08 a & 2.40 \(\pm\) 0.23 c & 8.12 \(\pm\) 0.16 a & 7.25 \(\pm\) 0.27 b & *** \\ (Presumptive & 6 & 2.70 \(\pm\) 0.26 c & 8.50 \(\pm\) 0.14 a & 2.55 \(\pm\) 0.21 c & 8.40 \(\pm\) 0.15 a & 7.42 \(\pm\) 0.26 b & *** \\ \multirow{2}{*}{_Saccharomyces_} & 9 & 3.10 \(\pm\) 0.16 c & 9.30 \(\pm\) 0.09 a & 3.15 \(\pm\) 0.07 c & 9.11 \(\pm\) 0.11 a & 7.65 \(\pm\) 0.21 b & *** \\  & 12 & 3.50 \(\pm\) 0.27 c & 8.90 \(\pm\) 0.16 a & 3.45 \(\pm\) 0.22 c & 9.30 \(\pm\) 0.10 a & 8.11 \(\pm\) 0.09 b & *** \\ \hline  & 0 & 2.70 \(\pm\) 0.20 c & \(\sim\)2 d & 6.66 \(\pm\) 0.19 b & 7.18 \(\pm\) 0.12 a & 6.55 \(\pm\) 0.19 b & *** \\ WL & 3 & \(<\)2 d & 5.70 \(\pm\) 0.26 c & 7.77 \(\pm\) 0.14 a & 7.47 \(\pm\) 0.11 b & 7.12 \(\pm\) 0.18 b & *** \\ (Presumptive & 6 & \(<\)2 c & 6.74 \(\pm\) 0.27 b & 7.54 \(\pm\) 0.16 a & 6.70 \(\pm\) 0.19 b & 6.65 \(\pm\) 0.21 b & *** \\ non-Saccharomyces_ & 9 & \(<\)2 c & 6.21 \(\pm\) 0.14 b & 7.38 \(\pm\) 0.24 a & 6.17 \(\pm\) 0.22 b & 6.60 \(\pm\) 0.10 b & *** \\  & 12 & \(<\)2 d & 5.74 \(\pm\) 0.16 c & 7.11 \(\pm\) 0.17 a & 5.70 \(\pm\) 0.27 c & 6.30 \(\pm\) 0.07 b & *** \\ \hline  & & & & & & & \\ \hline  & & & & & & & \\ \hline  & & & & & & & \\ \end{tabular}  Results indicate mean \(\pm\) 5.D. (standard deviation) of two independent experiments carried out 20 weeks apart. Absolute PCA plots out earlier RMS, modified de Mua, Rongues, and Shurge; SDB, southgroup bacteria WL, Wil, Burkstein Laboratory age; CL, control trial included with Lacroscopic uncertainty; CL, control trialRegarding the treatments inoculated with the starter strain of _L. mesenteroides_ (C1, B1, and B3), initial microbial levels on mMRS ranged from 6.43 Log CFU/g (C1) to 7.04 Log CFU/g (B3), and on M17, they ranged from 6.67 (C1) to 7.11 Log CFU/g (B1). In the two trials without LAB inoculation (C2 and B2), only B2 recorded LAB rods slightly above the detection limit (2.12 Log CFU/g). In the LAB-inoculated trials (C1, B1, and B3), LAB rods showed an increasing trend, except for B1, which displayed slight fluctuations. An increasing trend in LAB levels was also observed in the B2 trial, despite the absence of LAB inoculation. This was attributed to the presence of indigenous LAB in the flour, which did not reach count values (<3 Log cycles) comparable to those in C1, B1, and B3. Only after 12 h did the LAB rods in the C2 treatment exceed the detection limits (4.00 Log CFU/g). LAB cocc showed a similar trend to the LAB rods. Microbial levels detected on M17 plates were comparable to those found by mMRS. However, in the C2 trial, LAB cocci were detected after 3 h but the levels observed in this trial and in B2 were about 3 Log cycles lower than those recorded in the LAB-inoculated trials. In B1, LAB cocci showed the same fluctuations, likely due to the interaction between _L. mesenteroides_ and _P.