**4. Further research**

190 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

**Figure 11.** Clusters plotting in coordinate of two selected variables: lactic acid - viable cells and lactic

The clusters in axes of two selected variables (Figure 11) denote that the samples from the first cluster were marked with a higher content of substrate, null or very lower lactate amount and pH values more than 5. The corresponding time was both 0 and 2h (C, Val, Leu,

The samples at the final moment of fermentation and those with lysine after 8h of the process were included in the second cluster, characterized through lower or average values of glucose content, higher lactic acid amount and pH values close to 4.2. This cluster marks

the achievement of the optimum characteristics of the lactic acid fermented products.

and YE) or the entire interval 0 - 4h (Leu and control).

acid - glucose

The importance of consuming probiotic foods for the improvement of the quality of life increasingly more in the last years, being underlined by the scientific literature. The diversification of the market from this point of view could be strong correlated with the increasing of the life expectancy worldwide.

Our further researches are needed in order to optimize the level of nutrients (individually and in combination) and in the same time their influence on growth and viability of probiotics (in particular of *Lactobacillus acidophilus*, single strain or in combination with other probiotics), not only during fermentation but especially during the storage of the final products.
