The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices

The reasons for using lactic acid bacteria are to make food durable, to imp rove its taste and to maintain the nutritive, physiological and hygienic va lue of the fermentation products. Sixteen strains of the genus Lactobacillu s were tested on samples of white fresh cabbage and of a sterilized cabbage and carrot juice mixture. After 7 days of lactic acid fermentation at 27 d egrees C or 30 degrees C, reducing sugars, total acidity, pH value, lactic, citric and acetic acids, ammonia, nitrates and nitrites were measured in t he samples. On the basis of the criteria mentioned above three strains were acceptable. These strains reduced the content of nitrates in the original samples.