## 3 Results
### Rheological Behavior
Storage modulus (G\({}^{\prime}\)) and loss modulus (G\({}^{\prime\prime}\)) determine the elastic and viscous components of all fermented bases, respectively, and are shown in Figure 4. The graphical representation of the data shows that G\({}^{\prime}\) and G\({}^{\prime\prime}\) increased with progressively increasing frequency in all bases. All samples showed higher G\({}^{\prime}\) values than G\({}^{\prime\prime}\) for all culture combinations, revealing a gel-like rheological behavior. [PERSON] et al. reported similar G\({}^{\prime}\) values for fermented soy milk with probiotic cultures [21]. [PERSON] et al. stated that, in fermented oat samples, protein aggregates starch granules, and fat droplets increase the rigidity of the gel [85]. This could explain high G\({}^{\prime}\) values in fermented oat samples in this study, which were significantly higher than those reported by [PERSON] et al. [85]. They also concluded that the main contributor to the stability of an oat concentrate gel would be the swollen starch instead of an oat protein network. G\({}^{\star}\) indicates the firmness of the samples and it was chosen to compare all three bases (Table 6). It comprises G\({}^{\star}\) and G\({}^{\prime\prime}\), and it represents the overall resistance to deformation [86]. G\({}^{\star}\) values of fermented soy, oat, and coconut were significantly different from each other. Oat samples reported higher complex modulus. Different culture combinations did not have any significant effect in G\({}^{\star}\) in any of the bases, which indicates no significant effect of LGG(r) in complex modulus. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Culture Combination**} & \multicolumn{2}{c}{**Base**} \\ \cline{2-3}  & **Soy** & **Oat\({}^{\prime}\)** \\ \hline YF-L01 & 1239.6 \(\pm\) 83.8 \({}^{a}\) & 3849 \(\pm\) 110.1 \\ YF-L02 & 1286 \(\pm\) 43 \({}^{ab}\) & 3693.5 \(\pm\) 71.8 \\ BY-01 & 1275.7 \(\pm\) 39.6 \({}^{ab}\) & 4505.4 \(\pm\) 63.2 \\ YF-L01+LGG® & 1357.4 \(\pm\) 58.8 \({}^{b}\) & 4019.7 \(\pm\) 317 \\ YF-L02+LGG® & 1327.6 \(\pm\) 75.3 \({}^{ab}\) & 4015.5 \(\pm\) 104.5 \\ BY-01+LGG® & 1346.1 \(\pm\) 72.5 \({}^{ab}\) & 3987.3 \(\pm\) 466 \\ \hline \hline \end{tabular} \({}^{ab}\) Means in the same column with different lowercase superscripts indicate significant differences between different culture combinations (\(p\)\(\leq\) 0.05).  
\end{table} 
Table 7: Hysteresis loop area of fermented soy and oat samples. For a greater understanding of the textural properties of the fermented samples, up-flow shear stress and complex modulus were correlated with evaluated textural attributes in each sample (Tables 8 and 9). A combination of sensory perception and physical measurements allows a more precise characterization of the food material. The correlations were clearly different across bases, which emphasizes different behavior of the different microstructures in each fermented base. In soy samples, only the perception of gel firmness and mouth thickness showed a positive correlation with the shear stress. However, it did not occur along the entire flow, but only at specific shear rates. Mouth thickness was positively correlated to shear stress at the end of the flow. This could be explained by the ability to recover its structure after the shear rate is applied, which was already observed in fermented dairy [87]. Fermented soy complex modulus was strongly correlated to gel firmness, showing that G* at increasing frequencies enhanced the perception of this attribute. Shear stress in fermented out samples was positively correlated with gel firmness along the entire flow curve and with mouth coating and smoothness at the beginning of the up-flow curve. This is supported by the findings of [PERSON] et al. [87]. Nevertheless, G* of fermented oat samples was positively correlated with gel firmness, but negatively correlated with mouth coating and smoothness perception. The firmer the sample, and the higher G*, the less product remains in the palate when it is swallowed.