## 3 Results
### Viability of Streptococcus thermophilus in Fermented Beverages  
Most samples exhibited an initial _S. thermophilus_ population within the 7.8-8.9 log CFU/g range, an indication of successful fermentation (Table 5). Notably, sample A3 and the samples belonging to Group B (B1 and B2) displayed the highest initial population, reaching 8.9 log CFU/g. Throughout the 14-day storage period, the _S. thermophilus_ population in most samples remained relatively constant. However, a decline in bacterial count was evident in most samples post-14 days, a phenomenon commonly attributed to nutrient depletion and the environmental conditions of storage. The most pronounced reduction in bacterial count was observed in samples B1, E1, and E3, where a decrease of approximately 1.5 log CFU/g was recorded by the 28 th day. In contrast, samples A3 and B2 demonstrated  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Storage Time [Day]** & **0** & **7** & **14** & **21** & **28** \\ \hline \multicolumn{6}{c}{A3} \\ fructose & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 \\ glucose & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.03 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 \\ maltose & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 \\ sucrose & 0.54 \({}^{\mathrm{a}}\)\(\pm\) 0.04 & 0.47 \({}^{\mathrm{a}}\)\(\pm\) 0.02 & 0.41 \({}^{\mathrm{b}}\)\(\pm\) 0.03 & 0.39 \({}^{\mathrm{b}}\)\(\pm\) 0.03 & 0.35 \({}^{\mathrm{c}}\)\(\pm\) 0.03 \\ raffinose & 0.81 \({}^{\mathrm{a}}\)\(\pm\) 0.03 & 0.81 \({}^{\mathrm{a}}\)\(\pm\) 0.06 & 0.58 \({}^{\mathrm{a}}\)\(\pm\) 0.05 & 0.55 \({}^{\mathrm{a}}\)\(\pm\) 0.04 & 0.60 \({}^{\mathrm{a}}\)\(\pm\) 0.05 \\ stachyose & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.07 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.05 \({}^{\mathrm{c}}\)\(\pm\) 0.01 & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.01 \\ \hline \multicolumn{6}{c}{B3} \\ fructose & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 \\ glucose & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.03 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.02 & 0.02 \({}^{\mathrm{a}}\)\(\pm\) 0.01 \\ maltose & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.00 \({}^{\mathrm{a}}\)\(\pm\) 0.00 \\ sucrose & 0.46 \({}^{\mathrm{a}}\)\(\pm\) 0.02 & 0.46 \({}^{\mathrm{a}}\)\(\pm\) 0.03 & 0.46 \({}^{\mathrm{a}}\)\(\pm\) 0.03 & 0.40 \({}^{\mathrm{b}}\)\(\pm\) 0.03 & 0.39 \({}^{\mathrm{b}}\)\(\pm\) 0.03 \\ raffinose & 0.48 \({}^{\mathrm{a}}\)\(\pm\) 0.02 & 0.52 \({}^{\mathrm{a}}\)\(\pm\) 0.04 & 0.52 \({}^{\mathrm{a}}\)\(\pm\) 0.03 & 0.51 \({}^{\mathrm{a}}\)\(\pm\) 0.05 & 0.47 \({}^{\mathrm{a}}\)\(\pm\) 0.03 \\ stachyose & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.00 & 0.06 \({}^{\mathrm{a}}\)\(\pm\) 0.01 & 0.03 \({}^{\mathrm{b}}\)\(\pm\) 0.01 & 0.04 \({}^{\mathrm{b}}\)\(\pm\) 0.00 \\ \hline \multicolumn{6}{c}{C3} \\ fructose & 0.01 \({}^{\mathrm{a}}\)\(\pm\) 0.  
the exceptional stability of the _S. thermophilus_ population, maintaining a count exceeding 8.0 log CFU/g even after 28 days of storage. These findings underscore the bacterial culture type's significant influence on fermented beverages' microbiological stability.