## 3 Results
### Carbohydrates and Acids in Fermented Samples  
The carbohydrate levels identified in fermented samples (Table 10) were directly correlated to acid levels (Table 11). Acids were produced when carbohydrates were consumed. The results of oat samples fermented with culture combinations containing LGG(r) were not reliable and, therefore, not included in the comparison. However, part of the carbohydrates present in these samples prior to fermentation were consumed, since they became acid after fermentation and during storage time. Therefore, the performance of LGG(r)-containing culture combinations in oat can be assumed as satisfactory, since they were able to acidify and also intensify some sensory attributes (described below). Oat samples were the ones containing more carbohydrates and the ones with smaller amounts of sucrose. Moreover, they were the only ones that had glucose and in high amounts. Additionally, fructose content was higher than in soy and coconut samples. Maltose was also detected only in oat samples. A reasonable explanation would be that it was a product from oat starch degradation. In fermented soy samples, 9.5% of the total sucrose content was metabolized in comparison to the unfermented sample, producing a small amount of fructose. Previous studies already identified sucrose, fructose, and glucose in fermented soy milk with mixed cultures of _Bifidobacterium_[88]. However, only sucrose and fructose were found in soy samples in this study. This occurred because the strains utilized the glucose resulting from sucrose breakdown. There were no differences between the culture combinations, since all of the samples showed the same levels of carbohydrates. Coconut samples were the only ones containing different amounts of sucrose between the different culture combinations. However, they were not significantly different. Fructose was identified in low quantities in all samples fermented without LGG(r) and in those that were fermented with YF-L01+LGG(r). Although the differences between all samples were not significant, this could reflect inability to ferment sucrose of LGG(r), which was also reported by [PERSON] et al. [89]. However, more recent studies proved the ability of L. _thamous_ GG to ferment this carbohydrate [90].  
Acetic acid, hexanoic acid, octanoic acid, and decanoic acid are the main organic acids that have been attributed to vineary, pungent, and rancid flavor in yogurt [91]. The presence of these compounds could negatively influence the sensory perception of fermented plant-based products [68]. However, only acetic acid was identified in the samples that were fermented in this study. Lactic acid was the only acid found in all samples of all three bases. Fermented soy samples presented lactic acid and acetic acid, the main products of carbohydrate metabolism of LAB and bifidobacteria [19]. However, acetic acid was only found in soy samples fermented with culture combinations containing LGG(r) and in equal amounts. The ability of LGG(r) to produce acetic acid through fermentation of legume substrates was already shown by [PERSON] and [PERSON] [53]. Lactic acid content did not vary across the different culture combinations. In fermented oat samples, no differences in acids content were observed among the different culture combinations. The lactic acid content significantly increased after fermentation due to metabolization of sugars and, also, small amounts of acetic acid were produced. In fermented coconut samples, lactic, acetic, and citric acid were identified in different amounts. LGG(r) significantly increased the amount of detected lactic acid when it was combined with YF-L01 and with BY-01. Acetic acid and citric acid content was not significantly different among all fermented coconut samples. Malic acid was identified in samples fermented without LGG(r) in the culture and in unfermented samples. An explanation could be that LGG(r) performed malotactic fermentation, completely degrading malic acid that is present in the initial sample [92].