Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties fermented beetroot, carrot and beetroot-carrot juices with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain carotenoids), color LAB count were measured. The results showed used capable fermenting juices. It was proven better strain for fermentation juice. might been influenced by temperature duration time. highest number lactic acid bacteria observed L. brevis on 4th day (9.41 log CFU/mL), while numbers 5th–6th (8.9–9.1 CFU/mL). For beetroot its mixture juices, higher 5th (9.0 8.3 CFU/mL, respectively). In most variants this process, can be completed after 4–5 days. During mixed slow degradation carotenoids observed, in an increase red pigment (betanin) observed. huge brevis, second kept same level almost until last day, yellow decreased from 3rd day. concluded stable according to content. our opinion, than However, future tests time shortened 5 days other tested.