## 3 Results  
### Studies of the Influence of Technological Parameters on the Fermentation of Clove Buds  
Based on the results obtained by GC-MS, it was found that the highest lactic acid efficiency was obtained on 9 days in the case of FPE using \(L\). _brevis_ LY_1120 (LA\({}_{\text{e}}=72\%\)) and FPE using \(L\). _plantarum_ MI-0102 (LA\({}_{\text{e}}=88\%\)), and 10 days in the case of FPE using \(L\). _reuteri_ MI_0168 (LA\({}_{\text{e}}=94\%\)), FPE using \(L\). _salivirus_ LY_0652 (LA\({}_{\text{e}}=65\%\)), FPE using \(L\). _acidophilus_ MI-0078 (LA\({}_{\text{e}}=75\%\)), and FPE using \(L\). _hammosus_ MI-0272 (LA\({}_{\text{e}}=96\%\)). Therefore, _L. rhamnosus_ strain MI-0272 was selected for further studies on the fermentation process of clove buds--Table S1. Table S2 shows that the highest values of AA antioxidant activity (34.98 mmol Tx/L \(\pm\) 0.03) can be achieved by running the fermentation process from 9 to 11 days, using an initial sugar content of 4.60%. As the initial sugar content is lowered (from 3.20 to 1.60%), there is a reduction in AA values from 33.90 mmol Tx/L \(\pm\) 0.04 to 29.53 mmol Tx/L \(\pm\) 0.03 from 9 to 11 days. This phenomenon is related to the fact that the starting beet molasses contains antioxidants (such as syringe acid, p-hydroxybenzoic acid, vanillic acid, ferulic acid, and others), which affect the increase in antioxidant activity in the fermented plant extract. The highest TPC values (11.68 mmol GA/L \(\pm\) 0.09) can be achieved by running the fermentation process from 9 to 11 days, with an initial sugar content of 4.60%. Reducing the initial sugar content from 3.20 to 1.60% at lower process running times (from 1 to 5 days) results in lower TPC values from 10.74 mmol GA/L \(\pm\) 0.03 to 8.78 mmol GA/L \(\pm\) 0.03 (when running the fermentation for 1 day) and from 10.97 mmol GA/L \(\pm\) 0.02 to 9.56 mmol GA/L \(\pm\) 0.01 (when running the fermentation for 5 days). Table S2 shows that by using an initial sugar content of 3.20% for a process time of 9 to 11 days, it is possible to achieve the highest lactic acid yield of 95%. At the same time, increasing the initial sugar content regardless of the fermentation running time lowers the value of the studied function from 75 to 32%--Table S2. Table S3 shows that the highest antioxidant activities are obtained using a plant material content of 6.40% and a fermentation time of 9 to 11 days. Lowering the plant material content, regardless of the fermentation time, results in a decrease in the value of this function from about 1.73 mmol Tx/L \(\pm\) 0.02 to about 19.94 mmol Tx/L \(\pm\) 0.03. For a plant material content of 6.40% and a fermentation time of 9 to 11 days, it is possible to achieve the highest content of phenolic compounds in FPE. With the fermentation running time of 1 to 5 days (at the maximum plant raw material content), the value of this function gradually increases from 10.74 mmol GA/L \(\pm\) 0.03 to 10.97 mmol GA/L \(\pm\) 0.07. The use of lower vegetable raw material contents (from 0.32 to 3.20%) results in a decrease in TPC from 2.98 mmol GA/L \(\pm\) 0.03 to 8.62 mmol GA/L \(\pm\) 0.03. Table S3 also shows that increasing the plant material content at the selected fermentation time (from 9 to 11 days) results in a significant increase in TPC from about 3.76 mmol GA/L \(\pm\) 0.04 (plant material content 0.32%) to about 8.62 mmol GA/L \(\pm\) 0.03 (plant material content 3.20%). Table S3 shows that during 9 to 11 days of conducting the fermentation process, regardless of the amount of plant material used, it is possible to achieve the highest lactic acid efficiency. When conducting the fermentation of clove buds for 9 days using a plant material content of 1.60%, it is possible to achieve the highest value of this function (97%). Increasing the duration of the process with a constant content of plant matter results in a reduction in LAe from 97 to 92%. For higher plant material contents of 3.20 and 6.40%, such a significant reduction in the value of this function is no longer observed--Table S3.