## 3 Results and Discussion
### Lactic Acid Bacteria Counts and Physicochemical Properties of Fermented Products
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Femented Samples** & **LAB (log CFU/mL)** & **Solid (\%)** & **PHT** & **Titration Acidity** & **Incubation Time** \\ \hline \({}^{*}\) LA-p & 9.17 \(\pm\) 0.03 \({}^{\text{ab}}\)** & 9.70 \(\pm\) 0.22 \({}^{\text{b}}\) & 4.62 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.90 \(\pm\) 0.05 \({}^{\text{ab}}\) & 18 \\ LB-p & 9.52 \(\pm\) 0.28 \({}^{\text{a}}\) & 9.98 \(\pm\) 0.05 \({}^{\text{a}}\) & 4.62 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.84 \(\pm\) 0.11 \({}^{\text{b}}\) & 25 \\ LC-p & 9.23 \(\pm\) 0.09 \({}^{\text{ab}}\) & 9.78 \(\pm\) 0.04 \({}^{\text{ab}}\) & 4.63 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.98 \(\pm\) 0.09 \({}^{\text{a}}\) & 20 \\ LH-p & 8.58 \(\pm\) 0.15 \({}^{\text{c}}\) & 10.02 \(\pm\) 0.04 \({}^{\text{a}}\) & 4.62 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.86 \(\pm\) 0.07 \({}^{\text{b}}\) & 28 \\ BB-p & 9.16 \(\pm\) 0.02 \({}^{\text{ab}}\) & 9.66 \(\pm\) 0.32 \({}^{\text{b}}\) & 4.61 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.82 \(\pm\) 0.07 \({}^{\text{b}}\) & 16 \\ ST-p & 9.05 \(\pm\) 0.08 \({}^{\text{bc}}\) & 9.92 \(\pm\) 0.03 \({}^{\text{a}}\) & 4.62 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.76 \(\pm\) 0.04 \({}^{\text{c}}\) & 28 \\ \hline \hline \end{tabular} \({}^{*}\)LA-p: was fermented with _L. acidophilus_, LB-p: was fermented with _L. tableticus_, LB-p: was fermented with _B. bifbatum_, and ST-p: was fermented with _S. thermophilus_. \({}^{**}\)Each parameter was evaluated separately, and there was a statistically significant difference between groups that did not have a common letter (a–c) (\(p<0.05\)). Confidence interval of the arithmetic mean with a probability of 95%.  
\end{table} 
Table 1: Chemical and microbiological contents of the fermented samples. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **(A) Organic Acid Profiles of the Fermented Samples** & **(g/100 mL)** & \\ \hline
**Femented Samples** & **Lactic Acid** & **Acetic Acid** & **Sitric Acid** & **Formic Acid** \\ \hline \({}^{*}\) LA-p & 0.744 \(\pm\) 0.028 \({}^{\text{ab}}\)** & 0.543 \(\pm\) 0.065 \({}^{\text{c}}\) & 0.098 \(\pm\) 0.035 \({}^{\text{c}}\) & 0.152 \(\pm\) 0.015 \({}^{\text{ab}}\) \\ LB-p & 0.637 \(\pm\) 0.004 \({}^{\text{bc}}\) & 0.523 \(\pm\) 0.003 \({}^{\text{c}}\) & 0.166 \(\pm\) 0.001 \({}^{\text{a}}\) & 0.163 \(\pm\) 0.014 \({}^{\text{a}}\) \\ LC-p & 0.783 \(\pm\) 0.066 \({}^{\text{a}}\) & 0.559 \(\pm\) 0.032 \({}^{\text{b}}\) & 0.068 \(\pm\) 0.001 \({}^{\text{d}}\) & 0.131 \(\pm\) 0.011 \({}^{\text{b}}\) \\ LH-p & 0.668 \(\pm\) 0.016 \({}^{\text{bc}}\) & 0.551 \(\pm\) 0.028 \({}^{\text{b}}\) & 0.125 \(\pm\) 0.007 \({}^{\text{b}}\) & 0.134 \(\pm\) 0.006 \({}^{\text{b}}\) \\ BB-p & 0.722 \(\pm\) 0.044 \({}^{\text{b}}\) & 0.607 \(\pm\) 0.044 \({}^{\text{a}}\) & 0.166 \(\pm\) 0.009 \({}^{\text{a}}\) & 0.164 \(\pm\) 0.009 \({}^{\text{a}}\) \\ ST-p & 0.574 \(\pm\) 0.044 \({}^{\text{c}}\) & 0.594 \(\pm\) 0.004 \({}^{\text{a}}\) & 0.168 \(\pm\) 0.012 \({}^{\text{a}}\) & 0.139 \(\pm\) 0.008 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \({}^{\text{a}}\)LA-p: was fermented with _L. acidophilus_, LB-p: was fermented with _L. tableticus_, LB-p: was fermented with _L. tableticus_, LB-p: was fermented with _S. thermophilus_. \({}^{**}\)Each parameter was evaluated separately, and there was a statistically significant difference between groups that did not have a common letter (a–c) (\(p<0.05\)). Confidence interval of the arithmetic mean with a probability of 95%.  
\end{table} 
Table 2: Organic acid composition (A), sugar composition (B), and vitamin A, D, E, K contents (C) of the fermented samples.