摘要：In this work was tested several vegetable juices in order to establish the best quality and stability of finished product lactic fermentation. The juices were investigated in terms of the yield of lactic acid, a rapid fermentation rate, and availability of sugars. Depending on the chemical parameters is done choice of raw materials used to obtain lacto fermented vegetable juices. The samples analyzed were white cabbage juice, red pepper juice and juice of cabbage and red peppers. There have been tested two concentrations of lactic culture for the effectuation of the lactic fermentation. All samples were fermented in the presence of Lb. Acidophilus in anaerobic conditions at 37deg.C. Changes in sugar content, lactic acid con tent, pH-value, and the dry matter during fermentation under controlled conditions were monitored. The results indicate an optimum lactic fermentation in case of using a lactic acid culture of 0.1%. Cabbage and red pepper juice has the best fermentation, reflected by the values of pH 3.5, reducing sugar 0.335g glucose/100mL, acidity 0,152g lactic acid/100mL and sensory properties. The juices fermented with lactic culture concentration of 1% has provided best results for physicochemical parameters, but point of view of the senso ry characteristics of fermented juice was lower than fermented juices by 0.1% lactic culture.
