## 2 Proposed Methodology for Generating Synthetic Fermentation Data of Shindari
### Shindari Microbial Community Data  
It is also important to understand how our data was obtained, factors influencing the fermentation process, the variety of raw materials used, and the interaction between microbial communities. The Shindari fermentation extract was prepared by combining cooked rice, barley nuruk, and water, which was left in a 30 \({}^{\circ}\)C incubator and was sampled for 24 h, 72 h, or 120 h. The samples were then filtered and 99% ethanol was added to balance the final concentration to 70%. Fermented beverages contain microorganisms that interact with other microorganisms to form a community and each community represents different characteristics. Therefore, it is important to analyze the microbial community and their interaction rather than focus only on individual microorganisms. At every stage of the fermentation process, the changes in the microbial community were observed. While obtaining the Shindari data for our experiment, it was found that different fermentation times had different effects on the microbial community structures. It was found that lactic acid bacteria was over 97% when the samples were fermented for over 3 days. For example, within 24 h of fermentation, _Saccharomyces cerevisiae_ is mainly involved in the Shindari fermentation process where it produces ethanol, carbon dioxide, and other compounds from sugars in the rice, whereas _Pediococcus sp._--which enhances immunity and prevents the growth of several spoilage and pathogenic microorganisms--is rapidly dominant during 48 h to 72 h of the fermentation process. When we synthesize to generate new data, we consider the combinations of microorganisms and their interaction and learn the distribution of microorganisms for each specific microbial community from the original data. The detailed procedure to obtain our data can be reviewed from [1]. We present the layout of our data in Figure 2.  
Figure 1: Overview of the proposed approach.  
The microbial community CSV data of Shindari was obtained from the Jeju Inside Agency & Cosmetic Science Center, Republic of Korea [1]. Features of our interest among many from the CSV data were rank, taxonomy, name of the microbial community, and the total count for each community. We had only species in the rank category, whereas taxonomy in the CSV data represented the grouping of microorganisms having the same characteristics. The name feature defined names of the Shindari microbial community. Each species and microbial community contained several microorganisms. During the fermentation process, the composition of every microbial community changes. According to the experimentation in laboratories, we could obtain total counts for each microbial community for the 1 st, 3 rd, 5 th, and 7 th day. For our research work to generate synthetic data, we considered the top ten most relevant and important microbial communities in the fermentation process of Shindari [1]. They are, namely, _Bacillus amyloidateaciens group_, _Citrobacter koseri_, _Enterobacter asburiage group_, _Enterococcusurans group_, _Escherichia hernamnii group_, _Lactococcus lactis group_, _Pantoea allii_, _Pediococcus acidilacticici group_, _Pediococcus_, and _Ralstonia picketti_. Rank; taxonomy; name; and total count for the 1 st day, 3 rd, 5 th, and 7 th day of each microbial community from the Shindari fermentation data is then passed through the preprocessing, prediction, and GAN synthesizer stages to obtain the new data.