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366 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGY(b)Figure 2. Results of physicochemical and sensory criteria for varying different glucose concentration A glucose solution is essential as it provides moisture and a better environment for lactic acid bacteria. Therefore, assessing the impact of glucose concentration is necessary. The experiments followed technological procedures in 2.2.1, with varying glucose concentrations (5%, 15%, 20%).Overall, the total acid content shows a positive correlation with glucose concentration. A 5% glucose sample depicted the lowest total acid content, possibly due to reduced biochemical reactions and organic acid formation in lactic acid bacteria, resulting in lower product quality. In comparison, the 15% glucose specimen exhibited a balanced total acid content, producing a product with a better aroma and the highest sensory rating. The 20% glucose batch had the highest total acid content, as lactic bacteria received more nutrients, but this led to a sharp sour taste and a lower sensory score. The total phenolic content correlates positively with glucose concentration, but this relationship varies across different glucose levels. When a 5% glucose solution was used, the phenolic