## 4 Conclusions  
This study showed that the _Pediococcus acidilactici_ strain was suitable for the fermentation of lentils, once the LAB count in all fermented lentil samples was higher than 7.00 log\({}_{10}\) CFU/g and a strong negative correlation between pH and LAB viable counts in lentils (r = \(-\)0.886, \(p\) < 0.001) was established. The analysed factors (growing conditions, type of fermentation, and fermentation duration) were statistically significant in most of the lentils' chromaticity parameters. Solid-state fermented (SSF) lentils showed a more complex volatile compound profile (between nine and seventeen new VCs were formed), whereas, in submerged fermented samples (SMF), between two and five newly formed \begin{table}
\begin{tabular}{c c c} \hline  & **LR** & **L** \\ \hline \multicolumn{3}{c}{Macro-elements, mg/kg d.m. (dry matter)} \\ \hline
23 Na & 7.12 \(\pm\) 0.45 \({}^{\rm A}\) & 21.0 \(\pm\) 1.85 \({}^{\rm B}\) \\
24 Mg & 676 \(\pm\) 32.1 \({}^{\rm A}\) & 726 \(\pm\) 56.3 \({}^{\rm A}\) \\
39 K & 4118 \(\pm\) 115 \({}^{\rm A}\) & 4925 \(\pm\) 136 \({}^{\rm B}\) \\
44 Ca & 510 \(\pm\) 49.1 \({}^{\rm A}\) & 747 \(\pm\) 57.3 \({}^{\rm B}\) \\ \hline \multicolumn{3}{c}{Essential micro-elements, mg/kg d.m. (dry matter)} \\ \hline
31 P & 3406 \(\pm\) 123 \({}^{\rm A}\) & 3899 \(\pm\) 142 \({}^{\rm B}\) \\
52 Cr & 0.405 \(\pm\) 0.39 \({}^{\rm A}\) & 0.405 \(\pm\) 0.028 \({}^{\rm A}\) \\
55 Mn & 8.96 \(\pm\) 0.52 \({}^{\rm A}\) & 13.9 \(\pm\) 0.93 \({}^{\rm B}\) \\
56 Fe & 116 \(\pm\) 9.35 \({}^{\rm B}\) & 96.3 \(\pm\) 7.41 \({}^{\rm A}\) \\
59 Co & 0.059 \(\pm\) 0.04 \({}^{\rm A}\) & 0.064 \(\pm\) 0.007 \({}^{\rm A}\) \\
60 Ni & 1.43 \(\pm\) 0.11 \({}^{\rm B}\) & 0.893 \(\pm\) 0.09 \({}^{\rm A}\) \\
63 Cu & 7.29 \(\pm\) 0.62 \({}^{\rm A}\) & 7.12 \(\pm\) 0.41 \({}^{\rm A}\) \\
66 Zn & 22.0 \(\pm\) 1.93 \({}^{\rm A}\) & 24.6 \(\pm\) 1.84 \({}^{\rm A}\) \\
78 Se & \(\pm\) & 0.014 \(\pm\) 0.002 \({}^{\rm A}\) \\ \hline \multicolumn{3}{c}{Non-essential micro-elements, mg/kg d.m. (dry matter)} \\ \hline
7 Li & nd & nd \\
9 Be & nd & nd \\
11 B & 2.48 \(\pm\) 0.12 \({}^{\rm A}\) & 6.62 \(\pm\) 0.58 \({}^{\rm B}\) \\
27 Al & 88.3 \(\pm\) 1.69 \({}^{\rm B}\) & 25.3 \(\pm\) 1.32 \({}^{\rm A}\) \\
47 Ti & 3.19 \(\pm\) 0.25 \({}^{\rm B}\) & 0.767 \(\pm\) 0.052 \({}^{\rm A}\) \\
51 V & nd & nd \\
71 Ga & nd & nd \\
75 As & 0.019 \(\pm\) 0.002 \({}^{\rm A}\) & 0.017 \(\pm\) 0.002 \({}^{\rm A}\) \\
85 Rb & 7.22 \(\pm\) 0.52 \({}^{\rm A}\) & 6.33 \(\pm\) 0.29 \({}^{\rm A}\) \\
88 Sr & 2.65 \(\pm\) 0.22 \({}^{\rm A}\) & 3.02 \(\pm\) 0.30 \({}^{\rm A}\) \\
95 Mo & 2.09 \(\pm\) 0.19 \({}^{\rm A}\) & 1.84 \(\pm\) 0.17 \({}^{\rm A}\) \\
105 Pd & nd & nd \\
107 Ag & nd & nd \\
111 Cd & nd & nd \\
118 Sn & nd & nd \\
121 Sb & nd & nd \\
133 Cs & nd & nd \\
137 Ba & 0.865 \(\pm\) 0.023 \({}^{\rm A}\) & 1.49 \(\pm\) 0.11 \({}^{\rm B}\) \\
201 Hg & nd & nd \\
208 Pb & 0.177 \(\pm\) 0.012 \({}^{\rm B}\) & 0.036 \(\pm\) 0.003 \({}^{\rm A}\) \\
115 In & nd & nd \\
195 Pt & nd & nd \\
205 Tl & nd & nd \\
209 Bi & nd & nd \\
238 U & nd & nd \\ \hline \end{tabular}
\end{table} 
Table 7: Micro- and macro-element concentrations in lentil wholemeal samples. VCs were detected. Comparing lentils grown in pure stands (L) and lentils grown in relay intercropped with winter rye (LR), L contained significantly higher concentrations of Na, K, and Ca and the essential microelements P, Mn, and Se, while LR contained significantly higher concentrations of the essential microelements Fe and Ni. The most of free amino acid concentrations, as well as the total biogenic amine content, increased in lentils after SMF and SSF. The most abundant fatty acid in lentils was C18:2 (which ranged from 41.3 to 50.3% of total FA content). The SSF LR samples contained the most GABA, while all the analysed factors and their interactions were statistically significant for GABA concentration in lentils.