Fermented vegetable juices obtained from celery, parsley and tomato.

摘要: Application of starter cultures in fermented food industry results obtaining high quality products, standardized sensory properties and allows to shorten a time production. Employment appropriate indices the possibility develop new assortment products which can not be obtain traditional way. The aim study was produce vegetable juices using with different quantitative qualitative composition. Parsley, celery tomato have been 0.25-5.0% addition culture. most acceptable exhibited produced 0.25-3.0% culture composed Lactobacillus brevis 6, Lactococcus lactis ssp. 5K plantarum 5, 4K. value pH varied from 3.8 3.6. Concentration lactic acid at level 0.8 1.2%. Stability temperature 6 degrees C 4 weeks.