## 3 Results  
In Table 1, the microbiological and physicochemical changes during spontaneous avyrtake fermentation are shown. The initial pH and TTA values were 4.98 and 0.11% LA, respectively. The former decreased to 3.54, while the latter increased to 1.12% LA at the end of fermentation. Pseudomonads, yeasts/molds, _St. aureus_ and _E. coli_ populations were below the enumeration limit already from the first day and remained throughout fermentation. The only exception was the 3.23 log CFU/g of yeasts/molds enumerated in the 3 rd day of fermentation. The absence of _L. monocytogenes_ and _Salmonella_ sp. was observed throughout fermentation. On the contrary, lactic acid bacteria, Enterobacteriaceae and enterococci populations were enumerated from the first day of fermentation. The first increased until the 7 th day, reaching 8.68 log CFU/g, and then decreased to 7.90 log CFU/g at the end of fermentation. The Enterobacteriaceae population decreased from 4.94 log CFU/g initially to below the enumeration limit on the 22 nd day of fermentation. Finally, the enterococci population increased until the 3 rd day of fermentation to 6.96 log CFU/g and then gradually decreased to 5.24 log CFU/g at the end of fermentation. A total of 159 lactic acid bacteria isolates were obtained throughout the fermentation; they were subjected to RAPD-PCR analysis and separated into six clusters (Figure S2). Representative strains from each cluster were subjected to specific PCR and sequencing of their 16S-rRNA gene to obtain their taxonomic affiliation. The majority of the isolates (115) were assigned to _Lp. plantarum_-group by 16S-rRNA gene sequencing and specifically identified as _Lp. plantarum_ by specific PCR. The remaining 44 isolates were identified as _Levilactobacillus brevis_. The latter were grouped in cluster I, while the former in clusters II-VI. In Figure 1, the population dynamics during spontaneous avyrtake fermentation is presented. _Lp. plantarum_ dominated the fermentation already from the 3 rd day. _Lv. brevis_ was detected on the 7 th, 15 th, 22 nd and 29 th days of fermentation, forming an accompanying secondary microbiota. \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**Day** & **pH** & **TTA 1 (\%LA)** & **TAMC 2** & **LAB 3** & **Enterobacteriaceae** & **Enterococci** & **Yeasts/Molds** \\ \hline
1 & 4.98 (0.13) a & 0.11 (0.01) a & 5.66 (0.33) a & 5.89 (0.27) a & 4.94 (0.23) a & 5.05 (0.14) a & \textless{}2 \\
3 & 4.21 (0.01) b & 0.27 (0.01) b & 7.97 (0.01) b & 8.02 (0.16) b & 4.02 (0.03) b & 6.96 (0.16) b & 3.23 (0.33) \\
7 & 4.03 (0.02) c & 0.42 (0.01) c & 8.89 (0.15) c & 8.68 (0.14) c & 2.95 (0.67) c & 6.63 (0.89) ab & \textless{}2 \\
15 & 3.51 (0.01) d & 0.76 (0.01) d & 8.79 (0.44) c & 8.39 (0.55) bc & 3.92 (0.10) b & 6.19 (0.83) a & \textless{}2 \\
22 & 3.50 (0.07) d & 1.08 (0.07) e & 8.07 (0.10) b & 8.15 (0.21) b & \textless{}1 & 5.80 (0.34) a & \textless{}2 \\
29 & 3.54 (0.06) d & 1.12 (0.05) e & 7.77 (0.24) b & 7.90 (0.07) b & \textless{}1 & 5.24 (1.07) a & \textless{}2 \\ \hline \end{tabular}  
* Total titratable acidity; 2 total aerobic mesophilic count; 3 lactic acid bacteria. Microbial populations are given in log (CFU/g). Different superscript letters within a column designate statistically significant differences (\(p<0.05\)).  
\end{table} 
Table 1: Physicochemical and microbiological changes during spontaneous avyrtake fermentation. Figure 1: Population dynamics during spontaneous avyrtake fermentation. In Table 2, the sensory evaluation of spontaneously fermented avyrtake is presented. The product presented acceptable color, satisfying aroma and flavor, while texture received the lowest score; the highest rank was received by flavor. Overall, the product was characterized as highly acceptable. Regarding the taste description, the product was distinguished by its sourness, whereas bitterness received the lowest score. Sweetness, saltiness and umami tastes received equally moderate ranks.