## 3 Results and Discussion
### Microbiological Analyses and Survival of AAB Starter Culture in Beer Beverages
oxydans_ H32 represents some in vitro beneficial properties [28] it can not be included in the probiotic bacteria group, due to a lack of scientific evidence of the health benefits. However, the study strain can be a good candidate for the starter culture. With regard to its metabolic activities, it produces many metabolites with a beneficial effect on human health, as well as creating technological features. The presented research results are intended to confirm the technological use of the tested bacterial strain. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Yeast**} & \multicolumn{3}{c}{**AAB**} & \multicolumn{3}{c}{**pH**} \\ \cline{2-7}
**Sample** & \multicolumn{6}{c}{**Storage (Months)**} \\ \cline{2-7}  & **0** & **6** & **0** & **6** & **0** & **6** \\ \hline CL & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & nd \({}^{\text{aA}}\) & nd \({}^{\text{aA}}\) & 4.10 \({}^{\text{AA}}\) \(\pm\) 0.02 & 4.12 \({}^{\text{AA}}\)\(\pm\) 0.03 \\ BJPL & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & nd \({}^{\text{aA}}\) & nd \({}^{\text{aA}}\) & 3.71 \({}^{\text{BA}}\)\(\pm\) 0.02 & 3.75 \({}^{\text{BA}}\)\(\pm\) 0.04 \\ BPGL & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & 8.14 \({}^{\text{BA}}\) & 6.39 \({}^{\text{BB}}\) & 3.54 \({}^{\text{CA}}\)\(\pm\) 0.04 & 3.42 \({}^{\text{CA}}\)\(\pm\) 0.03 \\ BGL & 5.45 \({}^{\text{BA}}\) & 2.74 \({}^{\text{BB}}\) & 8.04 \({}^{\text{BA}}\) & 5.06 \({}^{\text{CB}}\) & 3.39 \({}^{\text{dA}}\)\(\pm\) 0.01 & 3.34 \({}^{\text{GA}}\)\(\pm\) 0.03 \\ \hline CD & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & nd \({}^{\text{aA}}\) & nd \({}^{\text{aA}}\) & 4.06 \({}^{\text{AA}}\)\(\pm\) 0.03 & 4.09 \({}^{\text{AA}}\)\(\pm\) 0.04 \\ BJPD & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & nd \({}^{\text{aA}}\) & nd \({}^{\text{aA}}\) & 3.75 \({}^{\text{BA}}\)\(\pm\) 0.01 & 3.75 \({}^{\text{BA}}\)\(\pm\) 0.04 \\ BPGD & nd \({}^{\text{AA}}\) & nd \({}^{\text{AA}}\) & 8.17 \({}^{\text{BA}}\) & 4.20 \({}^{\text{CB}}\) & 3.26 \({}^{\text{AA}}\)\(\pm\) 0.02 & 3.31 \({}^{\text{GA}}\)\(\pm\) 0.04 \\ BGD & 2.01 \({}^{\text{CA}}\) & nd \({}^{\text{AB}}\) & 7.91 \({}^{\text{BB}}\) & 7.19 \({}^{\text{dB}}\) & 3.48 \({}^{\text{CA}}\)\(\pm\) 0.04 & 3.45 \({}^{\text{CA}}\)\(\pm\) 0.03 \\ \hline \hline \end{tabular}  
* Explanatory notes: nd—not detected; means in the same column followed by different lowercase letters of the alphabet represent significant differences between samples, means in columns in the same line followed by different uppercase letters of the alphabet represent statistic differences between the storage time of one sample according to the ANOVA test; the statistical differences in the lower case apply to all samples in one column; statistical differences in capital letters refer to only one sample in terms of one examined parameter (in rows) (\(p<0.05\)); n = 3.  
\end{table} 
Table 2: Changes in the total count (log CFU mL\({}^{-1}\)) of yeast, AAB, and pH values in study beer beverages after re-fermentation and after 6 months of storage time. The AABs show high adaptability to the prevailing environmental conditions, unlike most known probiotic strains belonging to LAB, which is an important technological feature in food production. According to the definition of FAO/WHO, the minimum number of probiotic bacteria in a gram or millilitre of the food product is 6 log CFU to confer the product with health-promoting, probiotic properties. The high number of AAB bacteria in the sample of the study BPG beer proves that even after 6 months of storage, a properly selected strain of AAB can adapt to environmental conditions, ensuring that the final product has optimal technological properties. Furthermore, the use of innovative starter culture in beer brewing allows for the expected product quality and the development of a new type of beer beverage [34]. Based on the obtained results, it can be concluded that the conditions created in this type of drink are appropriate for the growth and survival of _G. oxydans_ H32.