## 3 Results  
### Microbiological Quality and pH of BWBs  
In the first part of the experiment, the suitability of the _L. plantarum_ and _L. paracasei_ strains as starter cultures for the fermentation of bread waste was assessed. Microbiological quality including the number of LAB, the number of fungi, and the presence of _E. coli_ as well as the pH value were monitored at specific intervals during 48 h fermentation as the basic quality parameters chosen to evaluate the process (Table 1). It was crucial to determine the minimal fermentation time in which the LAB population would reach at least \(10^{8}\) CFU/mL so that the beverage could provide health-promoting properties and inhibit the development of undesirable microorganisms. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Incubation**} & \multicolumn{2}{c}{_L. plantarum_} & \multicolumn{2}{c}{_L. paracasei_} & \multicolumn{2}{c}{**MIX of LAB**} \\ \cline{2-7}  & **[CFU/mL]** & **pH** & **[CFU/mL]** & **pH** & **[CFU/mL]** & **pH** \\ \hline \hline \multicolumn{7}{c}{BWBs without flavseed} \\ \hline
0 h & 7.41\({}^{\text{CDE}}\)\(\pm\) 0.13 & 5.21 \({}^{\text{n}}\)\(\pm\) 0.02 & 7.39\({}^{\text{CDE}}\)\(\pm\) 0.09 & 5.09 \({}^{\text{m}}\)\(\pm\) 0.01 & 6.79 \({}^{\text{A}}\)\(\pm\) 0.01 & 5.02 \({}^{\text{m}}\)\(\pm\) 0.04 \\ \hline
6 h & 8.23\({}^{\text{HJ}}\)\(\pm\) 0.46 & 4.30\({}^{\text{hi}}\)\(\pm\) 0.05 & 8.06 \({}^{\text{GH}}\)\(\pm\) 0.03 & 4.28 \({}^{\text{hi}}\)\(\pm\) 0.03 & 7.20 \({}^{\text{CD}}\)\(\pm\) 0.14 & 4.23 \({}^{\text{gh}}\)\(\pm\) 0.01 \\ \hline
8 h & 8.38\({}^{\text{IJK}}\)\(\pm\) 0.25 & 3.87 \({}^{\text{f}}\)\(\pm\) 0.02 & 8.47 \({}^{\text{JKL}}\)\(\pm\) 0.01 & 3.63 \({}^{\text{e}}\)\(\pm\) 0.03 & 8.11 \({}^{\text{GHI}}\)\(\pm\) 0.05 & 4.13 \({}^{\text{g}}\)\(\pm\) 0.02 \\ \hline
12 h & 8.51\({}^{\text{J-M}}\)\(\pm\) 0.13 & 3.66 \({}^{\text{e}}\)\(\pm\) 0.13 & 8.63 \({}^{\text{K-O}}\)\(\pm\) 0.04 & 3.59 \({}^{\text{e}}\)\(\pm\) 0.01 & 8.12 \({}^{\text{GHI}}\)\(\pm\) 0.01 & 3.89 \({}^{\text{f}}\)\(\pm\) 0.01 \\ \hline
24 h & 8.60 \({}^{\text{K-O}}\)\(\pm\) 0.01 & 3.37 \({}^{\text{d}}\)\(\pm\) 0.02 & 9.53 \({}^{\text{TU}}\)\(\pm\) 0.03 & 3.05 \({}^{\text{b}}\)\(\pm\) 0.01 & 8.95 \({}^{\text{RS}}\)\(\pm\) 0.07 & 3.01 \({}^{\text{b}}\)\(\pm\) 0.02 \\ \hline
48 h & 8.80 \({}^{\text{M-R}}\)\(\pm\) 0.01 & 3.22 \({}^{\text{c}}\)\(\pm\) 0.02 & 8.75 \({}^{\text{L-R}}\)\(\pm\) 0.03 & 2.77 \({}^{\text{a}}\)\(\pm\) 0.03 & 8.60 \({}^{\text{K-N}}\)\(\pm\) 0.12 & 2.81 \({}^{\text{a}}\)\(\pm\) 0.05 \\ \hline \multicolumn{7}{c}{BWBs with flavseed} \\ \hline
0 h & 7.39\({}^{\text{CDE}}\)\(\pm\) 0.18 & 5.29 \({}^{\text{no}}\)\(\pm\) 0.03 & 7.12 \({}^{\text{BC}}\)\(\pm\) 0.02 & 5.30 \({}^{\text{no}}\)\(\pm\) 0.02 & 6.82 \({}^{\text{AB}}\)\(\pm\) 0.02 & 5.34 \({}^{\text{o}}\)\(\pm\) 0.04 \\ \hline
6 h & 7.84 \({}^{\text{FG}}\)\(\pm\) 0.01 & 4.43 \({}^{\text{j}}\)\(\pm\) 0.06 & 8.41 \({}^{\text{IJK}}\)\(\pm\) 0.07 & 4.80 \({}^{\text{j}}\)\(\pm\) 0.02 & 7.63 \({}^{\text{EF}}\)\(\pm\) 0.09 & 4.99 \({}^{\text{m}}\)\(\pm\) 0.05 \\ \hline
8 h & 8.26 \({}^{\text{HJ}}\)\(\pm\) 0.04 & 4.24 \({}^{\text{gh}}\)\(\pm\) 0.03 & 8.24 \({}^{\text{HJ}}\)\(\pm\) 0.18 & 4.21 \({}^{\text{gh}}\)\(\pm\) 0.05 & 7.50 \({}^{\text{DE}}\)\(\pm\) 0.03 & 4.63 \({}^{\text{k}}\)\(\pm\) 0.01 \\ \hline
12 h & 8.88 \({}^{\text{N-R}}\)\(\pm\) 0.03 & 3.86 \({}^{\text{f}}\)\(\pm\) 0.03 & 8.87 \({}^{\text{N-R}}\)\(\pm\) 0.02 & 4.15 \({}^{\text{g}}\)\(\pm\) 0.02 & 8.64 \({}^{\text{K-P}}\)\(\pm\) 0.03 & 4.36 \({}^{\text{g}}\)\(\pm\) 0.01 \\ \hline
24 h & 8.94 \({}^{\text{PR}}\)\(\pm\) 0.03 & 3.64 \({}^{\text{e}}\)\(\pm\) 0.02 & 9.24 \({}^{\text{ST}}\)\(\pm\) 0.02 & 3.21 \({}^{\text{c}}\)\(\pm\) 0.01 & 8.9 \({}^{\text{ORP}}\)\(\pm\) 0.03 & 3.23 \({}^{\text{c}}\)\(\pm\) 0.01 \\ \hline
48 h & 9.63 \({}^{\text{U}}\)\(\pm\) 0.39 & 3.37 \({}^{\text{d}}\)\(\pm\) 0.00 & 8.83 \({}^{\text{N-R}}\)\(\pm\) 0.07 & 2.94 \({}^{\text{b}}\)\(\pm\) 0.01 & 8.93 \({}^{\text{PR}}\)\(\pm\) 0.08 & 2.99 \({}^{\text{b}}\)\(\pm\) 0.01 \\ \hline \hline \end{tabular}
\end{table}