## 3 Results
### Rheological Behavior  
Figure 3 shows the flow curves of fermented soy, oat, and coconut samples. The shape of all flow curves was the same among different culture combinations. Therefore, one flow curve per fermented base was reported. Literature supports that fermented soy-based beverages [72], oat-based preparations [4], and coconut yogurts [73] experience shear thinning. Nevertheless, the flow test revealed shear thinning in fermented soy and oat samples, which was already reflected in previous studies [8; 58; 74], but unexpected behavior in fermented coconut samples. The microstructure in each of the plant bases was expected to be different from each other, due to the very different components. Therefore, different  
Figure 3: Flow curves under controlled shear rates from 0 to 300 s\({}^{-1}\) and from 300 to 0 s\({}^{-1}\) of fermented soy, oat, and coconut samples. Continuous lines correspond to up-flow and discontinuous lines to down-flow. flow behavior and different shear stress values were expected. A regular hysteresis loop was observed in fermented soy and oat samples, typical of dairy fermented products. In contrast, fermented coconut flow curves had an atypical S-shape in comparison to those reported in previous studies with coconut yogurt [75] and significantly higher shear stress values in comparison to the other two bases. Large crystal particles may have formed in these fermented samples due to the high fat content in coconut milk [14]. Fat crystals form a three-dimensional structure that confer resistance to deformation [76]until the yield value is exceeded. After that, the material behaves like a viscous fluid [77]. A shear thickening behavior was observed in fermented coconut samples up to 100 s\({}^{-1}\), which could be attributed to dominating starch structure. At higher shear rates, a shear thinning behavior was observed, indicating a potential breakdown of the starch and a predominant effect of the crystal. All of the shear stress values of fermented soy, oat, and coconut at a shear rate of 45.2 s\({}^{-1}\) were evaluated (Table 6). There was no significant interaction between the effect of the base and the effect of the culture in fermented soy and oat samples. No significant differences between the culture combinations were found in any of the fermented bases, but all fermented bases were significantly different from each other. soy proteins in the samples could have lower 11S content than 7S. The different culture combinations did not have any significant effect in any of the bases. These results indicate that the addition of LGG(r) did not have any negative effect in the flow behavior of any of the samples. The hysteresis area of fermented soy and oat samples represents the structural recovery during shear and it is shown in Table 7. It was not possible to calculate hysteresis area for coconut samples, since the obtained loop was not regular, as can be seen in Figure 3. Therefore, it was removed from the results. However, [PERSON] et al. reported high viscosity of fermented coconut milk samples, higher firmness, and higher hysteresis areas in comparison to soy and dairy samples [84]. Larger hysteresis loop areas reflect higher energy amounts that are needed to deform internal structural network and therefore, firmer structures [76]. Smaller hysteresis areas reflect higher ability to recover the structure when shear rate is reduced. Soy samples fermented with YF-L01+LGG(r) showed higher hysteresis area values than those fermented with YF-L01. This indicates that LGG(r) in combination with YF-L01 could increase viscosity of fermented soy samples. Oat samples did not show any significant differences between culture combinations. Therefore, LGG(r) did not have any effect on their structural recovery. [PERSON] et al. reported partial recovery of high protein fermented oat samples, relating the high solid contents to a faster rearrangement of the microstructure [85]. An oscillation test was performed to evaluate the viscoelastic properties of fermented soy, oat, and coconut.