## 3 Results and Discussion
### The Volatile Compounds Related to the Aroma Profiles of the Fermented Samples
When examined in terms of chemical group, the BB-p sample has higher values than the other samples in the amount and diversity of alcohol and ester group compounds \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multicolumn{1}{l}{**Chemical Names**} & \multicolumn{5}{c}{**Sample**} \\ \hline \(\bullet\)_Carboxylic Acid_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline \hline
**Acetic acid** & n.d. & \(1.02\pm 0.44\) a & \(0.55\pm 0.06\) b & n.d. & n.d. & 0.67 \(\pm\) 0.05 b \\
**Butanoic acid** & \(2.96\pm 0.18\) d & \(10.46\pm 1.58\) a & \(6.41\pm 0.81\) c & \(8.14\pm 1.01\) b & \(11.14\pm 6.25\) a & \(7.09\pm 2.25\) b \\ \hline Total & **2.96** & **11.47** & **6.96** & **8.14** & **11.14** & **7.76** \\ \hline \(\bullet\)_Ester_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline
**Isoamyl acetate** & \(0.67\pm 0.94\) & n.d. & n.d. & n.d. & n.d. & n.d. \\
**(2)-5-Dodecenyl acetate** & n.d. & n.d. & n.d. & \(0.19\pm 0.27\) & \(0.22\pm 0.02\) & n.d. \\
**Acetic acid**, 2-phenylethyl ester** & \(1.21\pm 0.71\) & n.d. & n.d. & n.d. & n.d. \\
**Ethly butyrate** & \(1.51\pm 0.13\) & n.d. & n.d. & n.d. & n.d. \\
**Ethly decanoate** & \(2.10\pm 0.98\) & n.d. & n.d. & n.d. & n.d. \\
**Ethyl Ocanoate** & \(1.27\pm 0.80\) & n.d. & n.d. & n.d. & n.d. \\ \hline Total & 6.76 & 0.00 & 0.00 & 0.19 & 0.22 & 0.00 \\ \hline \(\bullet\)_Terpene_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline \(\beta\)**-Mycene** & n.d. & n.d. & \(0.19\pm 0.04\) b & \(0.29\pm 0.09\) a & \(0.31\pm 0.06\) a & n.d. \\
**D-Limonene** & n.d. & n.d. & \(0.14\pm 0.08\) c & \(0.77\pm 0.03\) a & \(0.46\pm 0.07\) b & \(0.17\pm 0.03\) c \\ \hline Total & 0.00 & 0.00 & 0.33 & 1.06 & 0.77 & 0.17 \\ \hline \(\bullet\)_Pyrazine_ & **BB-p** & **LA-p** & **LB-p** & **LC-p** & **LH-p** & **ST-p** \\ \hline
**2.5-Dimethylpyrazine** & n.d. & n.d. & \(0.25\pm 0.01\) b & \(0.21\pm 0.07\) b & \(0.35\pm 0.04\) a & n.d. \\
**Methylpyrazine** & n.d. & n.d. & \(0.32\pm 0.01\) b & \(0.21\pm 0.09\) c & \(0.42\pm 0.02\) a & n.d. \\ \hline Total & 0 & 0 & 0.57 & 0.42 & 0.77 & 0 \\ \hline \hline \end{tabular}  
* LA-p: was fermented with _L. acidophilus_, LB-p: was fermented with _L.s bulgoricus_, LC-p: was fermented with _L. csesei_, LH-p: was fermented with _L. helvelicus_, BB-p: was fermented with _B. b. bijllum_, and ST-p: was fermented with _S. thermophilus_. a-f: there is a statistically significant difference between groups without common letters (\(p<0.05\)), n.d.: not detected.  
\end{table} 
Table 4: _Cont._  
Figure 3: Percentage distribution of volatile aroma compounds (VACs) of fermented samples (\(\mathrm{\SIUnitSymbolMicro g/L}\)). (\(p<0.05\)). On the other hand, this sample has lower values than the others in terms of the amount and diversity of aldehyde, ketone, and carboxylic acid group compounds. In addition, the BB-p sample has higher values than the others in terms of the amount and diversity of ester group compounds. This situation differentiates the BB-p sample considerably from the others. When the compounds are examined separately, the first three compounds with quite high values, respectively, are phenethyl alcohol that has a fruit, honey, lilac, rose odor, ethanol, and 3-methyl-1 butanol that has a burnt, cocoa, floral, malt-type odor, followed by isobutyl alcohol that has an apple, bitter, cocoa, wine-type odor [55]. In addition, ethyl decanoate, which has a brandy, grape, pear-type odor, hexanoic acid, and acetaldehyde compounds are other compounds with high additive activity, to the BB-p aroma profile. Of all these compounds, especially the phenethyl alcohol, 3-methyl-1 butanol and ethanol compounds can be associated with the _B. bifutum_ strain in this study. The difference between the other samples, except the BB-p, was observed to be less. Among the other samples, the LH-p sample stands out in terms of the high aldehyde, ketone, and carboxylic acid amounts.