# Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation
## 4 Discussion  
In order to determine the number of selected groups of microorganisms in pomace samples, they were inoculated onto three different microbiological media. The growth of lactic acid bacteria and yeast strains was observed on the MRS medium, including those used for fermentation. These microorganisms grew as white, creamy colonies, with the bacteria forming small colonies, while _Saccharomyces_ sp. were much larger. Molds and yeast grew on Sabouraud agar. Colonies of various groups of aerobic microorganisms grew on plate count agar, including the yeast used for fermentation. Lactic acid bacteria, however, did not grow on it. By comparing the viable cell counts, the optimal fermentation process was identified, inhibiting mold growth in contaminated fruit pomace, thus restricting its  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{ \begin{tabular}{c} **Fementation** \\ **Time (day)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **TPC** \\ **(mg GA/L)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **ABTS** \\ **(mmol** \\ **Trolox/L)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **DPPH** \\ **(mmol** \\ **Frolox/L)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **FRAP** \\ **(mmol** \\ **FeSO\({}_{4}\)/L)** \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} **Vitamin C** \\ **(mg/100 g)** \\ \end{tabular}  } \\ \hline \multirow{5}{*}{Chokeberry \begin{tabular}{c} **Chokeberry** \\ **pomace** \\ \end{tabular}  } & Control & \multirow{2}{*}{0} & \multirow{2}{*}{122.51 \(\pm\) 0.84 b  } & \multirow{2}{*}{1.30 \(\pm\) 0.09 b  } & 0.44 \(\pm\) 0.02 b  & 0.68 \(\pm\) 0.09 b  & 0.62 \(\pm\) 0.08 a  \\ \cline{2-7}  & B & 2 & 90.43 \(\pm\) 1.28 a  & 1.08 \(\pm\) 0.19 a  & 0.35 \(\pm\) 0.04 a  & 0.50 \(\pm\) 0.03 a  & 1.19 \(\pm\) 0.04 c  \\ \cline{2-7}  & D & 2 & 158.21 \(\pm\) 3.17 d  & 1.67 \(\pm\) 0.07 c  & 0.67 \(\pm\) 0.04 d  & 0.77 \(\pm\) 0.05 d  & 0.75 \(\pm\) 0.04 a  \\ \cline{2-7}  & BD & 2 & 140.36 \(\pm\) 2.69 c  & 1.29 \(\pm\) 0.03 b  & 0.59 \(\pm\) 0.05 c  & 0.75 \(\pm\) 0.04 a  \\ \hline \multirow{5}{*}{Blackcurrant \ \begin{tabular}{c} **Blackcurrant** \\ **pomace** \\ \end{tabular}  } & Control & \multirow{2}{*}{0} & \multirow{2}{*}{56.96 \(\pm\) 2.11 a  } & \multirow{2}{*}{0.57 \(\pm\) 0.09 b  } & 0.14 \(\pm\) 0.04 a  & 0.39 \(\pm\) 0.05 b  & 0.42 \(\pm\) 0.02 a  \\ \cline{2-7}  & B & 2 & 78.72 \(\pm\) 1.28 c  & 0.63 \(\pm\) 0.10 c  & 0.36 \(\pm\) 0.03 d  & 0.43 \(\pm\) 0.06 c  & 0.73 \(\pm\) 0.04 b  \\ \cline{2-7}  & D & 2 & 72.58 \(\pm\) 1.28 b  & 0.58 \(\pm\) 0.08 b  & 0.25 \(\pm\) 0.05 c  & 0.40 \(\pm\) 0.04 b  & 0.66 \(\pm\) 0.07 b  \\ \cline{2-7}  & BD & 2 & 70.91 \(\pm\) 1.93 b  & 0.55 \(\pm\) 0.04 a  & 0.21 \(\pm\) 0.04 b  & 0.35 \(\pm\) 0.03 a  & 0.42 \(\pm\) 0.04 a  \\ \hline \multirow{5}{*}{Raspberry \begin{tabular}{c} **Raspberry** \\ **pomace** \\ \end{tabular}  } & Control & \multirow{2}{*}{0} & Control & \multirow{2}{*}{0} & \multirow{2}{*}{60.39 \(\pm\) 1.74 b  } & \multirow{2}{*}{0.42 \(\pm\) 0.05 b  } & 0.20 \(\pm\) 0.05 b  & 0.77 \(\pm\) 0.05 a  \\ \cline{2-7}  & B & 2 & 69.79 \(\pm\) 3.02 a  & 0.33 \(\pm\  
usability. On all media in the control sample, the highest number of microbial colonies was determined in the case of blackcurrant pomace. These pomace samples were characterized by the highest initial microbiological contamination, exceeding 3 log cfu/mL compared to the other samples. All plates containing cultures of these samples, after fermentation with only lactic acid bacteria, were overgrown with mold. When yeast and a mixture of bacterial and yeast cultures were used for fermentation, mold growth on the seeded plates was not observed, indicating the inhibition of mold growth, likely due to metabolites produced by the yeast strains.