## 3 Results and Discussion
### The Changes in Bioactive Compounds and Antioxidant Activity  
The changes in RSC, Trama and TPC are summarized in Table 3. The initial values of RSC were 51.10 \(\pm\) 1.05 mg/g for sample CPC-15% and 41.49 \(\pm\) 0.57 mg/g for sample CPC-20%. A significant decrease in RSC was found after fermentation (\(p<0.05\)), 38.53 \(\pm\) 0.38 mg/g and 33.02 \(\pm\) 0.57 mg/g for samples CPC-15% and CPC-20%, respectively. Camelina seeds contain carbohydrates in the form of monosaccharides, disaccharides, oligosaccharides, polysaccharides and fiber [11]. According to [PERSON] et al., approximately one-third of CPC is composed of carbohydrates [44]. Moreover, camelina nucilage is abundant in simple sugars such as galactose (58%), glucose (25%), rhamn (12%) and xylose (5%) [45]. The observed decrease in RSC could be attributed to LAB metabolism, especially the consumption of available sugars to obtain energy required for growth. In fact, as presented in Figure 1, a significant increase in LAB counts was observed. However, in the present study a decreased trend of RSC was generally observed in the days following cold storage (\(p<0.05\)). This behavior is associated with the enzymatic hydrolysis of more complex \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample \({}^{*}\)**} & \multicolumn{8}{c}{**Time of Storage (Days)**} \\ \cline{2-9}  & **Unfermetned** & **1** & **5** & **7** & **14** & **21** & **28** \\ \hline \multicolumn{9}{c}{TSC (\%)} \\ \hline CPC-15\% & 13.84 \(\pm\) 0.76 \({}^{\text{\, Aa}}\) & 14.36 \(\pm\) 0.04 \({}^{\text{\,Ba}}\) & 14.38 \(\pm\) 0.05 \({}^{\text{\,Ba}}\) & 14.34 \(\pm\) 0.08 \({}^{\text{\,Ba}}\) & 14.44 \(\pm\) 0.08 \({}^{\text{\,Ba}}\) & 14.49 \(\pm\) 0.07 \({}^{\text{\,Ba}}\) & 14.46 \(\pm\) 0.06 \({}^{\text{\,Ba}}\) \\ \hline CPC-20\% & 17.88 \(\pm\) 3.05 \({}^{\text{\,Ab}}\) & 19.87 \(\pm\) 0.12 \({}^{\text{\,Bb}}\) & 19.55 \(\pm\) 0.06 \({}^{\text{\,Bb}}\) & 19.88 \(\pm\) 0.06 \({}^{\text{\,Bb}}\) & 19.71 \(\pm\) 0.12 \({}^{\text{\,Bb}}\) & 19.96 \(\pm\) 0.11 \({}^{\text{\,Bb}}\) & 19.60 \(\pm\) 0.20 \({}^{\text{\,Bb}}\) \\ \hline \multicolumn{9}{c}{pH (-)} \\ \hline CPC-15\% & 6.28 \(\pm\) 0.00 \({}^{\text{\,Aa}}\) & 4.65 \(\pm\) 0.01 \({}^{\text{\,Ba}}\) & 5.12 \(\pm\) 0.01 \({}^{\text{\,Ca}}\) & 4.31 \(\pm\) 0.01 \({}^{\text{\,Ba}}\) & 4.46 \(\pm\) 0.01 \({}^{\text{\,Ba}}\) & 4.37 \(\pm\) 0.00 \({}^{\text{\,Ba}}\) & 4.65 \(\pm\) 0.00 \({}^{\text{\,Ca}}\) \\ \hline CPC-20\% & 6.32 \(\pm\) 0.01 \({}^{\text{\,Ab}}\) & 4.56 \(\pm\) 0.02 \({}^{\text{\,Bb}}\) & 4.82 \(\pm\) 0.00 \({}^{\text{\,Cb}}\) & 4.84 \(\pm\) 0.01 \({}^{\text{\,Db}}\) & 4.87 \(\pm\) 0.02 \({}^{\text{\,Bb}}\) & 4.69 \(\pm\) 0.01 \({}^{\text{\,Bb}}\) & 4.71 \(\pm\) 0.01 \({}^{\text{\,b}}\) \\ \hline \multicolumn{9}{c}{TA (mg lactic acid/g)} \\ \hline CPC-15\% & 0.32 \(\pm\) 0.03 \({}^{\text{\,Aa}}\) & 0.75 \(\pm\) 0.00 \({}^{\text{\,Ba}}\) & 0.66 \(\pm\) 0.01 \({}^{\text{\,Ca}}\) & 0.98 \(\pm\) 0.04 \({}^{\text{\,Da}}\) & 0.97 \(\pm\) 0.01 \({}^{\text{\,Da}}\) & 1.25 \(\pm\) 0.14 \({}^{\text{\,Ba}}\) & 0.94 \(\pm\) 0.02 \({}^{\text{\,Da}}\) \\ \hline CPC-20\% & 0.37 \(\pm\) 0.00 \({}^{\text{\,Aa}}\) & 0.89 \(\pm\) 0.00 \({}^{\text{\,Bb}}\) & 0.89 \(\pm\) 0.05 \({}^{\text{\,Cb}}\) & 0.83 \(\pm\) 0.04 \({}^{\text{\,Cb}}\) & 0.88 \(\pm\) 0.04 \({}^{\text{\,Da}}\) & 0.98 \(\pm\) 0.04 \({}^{\text{\,Bb}}\) & 1.12 \(\pm\) 0.01 \({}^{\text{\,Pb}}\) \\ \hline \multicolumn{9}{c}{\({}^{*}\) CPC-15\%—sample with 15% _(in/w)_ camelina press cake content, CPC-20%—sample with 20% _(in/w)_ camelina press cake content, values are means \(\pm\) standard deviation of triplicate determinations. Means with different lowercase in the same column are significantly different at \(p<0.05\). Means with different uppercase in the same row are significantly different at \(p<0.05\). \\ \end{tabular}
\end{table} 
Table 1: The Total Solids Content (TSC), pH and Titratable Acidy (TA) of fermented beverages and unfermented (control) sample.