## 3 Results and Discussion
### Population of Lactobacillus sp. and Streptococcus sp.
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Storage Day**} & \multicolumn{2}{c}{_Lactobacillus_**sp.**} & \multicolumn{2}{c}{_Streptococcus_**sp.**} \\ \cline{2-5}  & **OK Samples** & **K Samples** & **OK Samples** & **K Samples** \\ \hline
1 & 7.80 \(\pm\) 0.07 a\({}^{\star}\) & 7.40 \(\pm\) 0.40 a & 5.90 \(\pm\) 0.24 a & 7.00 \(\pm\) 0.15 a \\
7 & 7.80 \(\pm\) 0.13 a & 7.40 \(\pm\) 0.15 a & 5.90 \(\pm\) 0.13 a,b & 6.60 \(\pm\) 0.60 a \\
14 & 7.80 \(\pm\) 0.14 a & 7.30 \(\pm\) 0.08 a & 5.70 \(\pm\) 0.06 b & 6.60 \(\pm\) 0.17 a \\
21 & 7.10 \(\pm\) 0.38 b & 6.90 \(\pm\) 0.16 a & 4.90 \(\pm\) 0.16 c & 6.40 \(\pm\) 0.02 a \\ \hline \hline \end{tabular} \({}^{\star}\)The same letter in the same column means that there is no statistically significant difference for \(p<0.05\).  
\end{table} 
Table 5: Survival of _Lactobacillus_ sp. and _Streptococcus_ sp. (expressed as log CFU/mL) in the OK and K samples during storage for 21 days at 5 \(\pm\) 1 \({}^{\circ}\)C (means and standard deviations). until the last day of use. In the case of additional microflora, for example, potentially probiotic strains, the number of living bacterial cells should be no less than 10\({}^{6}\) CFU/g or mL. This dose is referred to as the minimum therapeutic dose and assumes that the product is consumed daily in a serving of at least 100 mL [65]. Therefore, in each fermented product, the survival of the microflora as well as the probiotic strains is tested. Mare's milk exhibits a unique composition that may significantly impact the survivability of probiotics compared to other dairy matrices. Its high lactose content, while favorable for fermentation, may also influence probiotic growth and viability. Furthermore, the specific whey protein profile and higher pH of mare's milk, compared to cow's milk, could create a distinct environment for probiotic colonization and activity. In addition to its fermentation potential, mare's milk is a rich source of essential amino acids and contains a higher proportion of whey protein compared to cow's milk [4; 10; 12]. Furthermore, mare's milk has a higher pH value than cow's milk [44]. Every commercial product is expected to meet the recommendations. In the case of our analysis of the fermented mare's milk, the population of the probiotic strain _Lactobacillus acidophilus_ LA-5 allowed the products to meet the minimum therapeutic criterion of up to 14 days. Research on the survival of _Bifidobacterium animalis_ subsp. _lactis_ BB-12 strain cells indicated that it was possible to obtain products meeting the required minimum therapeutic criterion for 21 days of cold storage, both for fermented and unfermented versions. While the FAO/WHO Standard [68] provides detailed guidance for fermented foods, establishing robust criteria for unfermented matrices presents a greater challenge. We recognize that the acceptable population threshold may vary depending on the specific unfermented product type, its intended use, and the target consumer population. Factors such as product composition, storage conditions, and expected shelf life will be considered when determining an appropriate threshold. Referring to the FAO/WHO Standard [68] regarding the total populations of bacteria of _Lactobacillus_ sp. and _Streptococcus_ sp., the number of starter microflora exceeds the required level of 10\({}^{6}\) CFU/g or mL until the last day of storage of the samples of the commercial kumis. As reported in the literature, the microflora of milk present in spontaneously fermented mare or camel milk often has antimicrobial activity [41; 69; 70; 71]. Therefore, when using mixtures of cultures of different microorganisms, mutual antagonisms or synergies should be examined. [PERSON] et al. [72] incubated four strains of bifidobacteria simultaneously with mixtures of lactococci and leuconostoc cultures.