 Lactic acid bacteria are increasingly being used to ferment foods such as vegetable juices, which provides them with a rich source of nutrients. This study examined the properties of fermented beetroot, carrot, and beetroot carrot juices fermented with either lactobacillus plantarum or levelactobacillus brevis. The density, extract, dry matter content, pH, total acidity, pigments, betalan or carotenoids, color, and lab count were measured. The results showed that both lab strains were capable of fermenting the juices. It was found that lactobacillus plantarum was the superior strain for fermentation of vegetable juice. This may have been due to the fermentation temperature and duration. The highest number of lactic acid bacteria was observed for carrot juice fermented with L, brevis on the fourth day, 9.41 log CFU slash ML, while for L, plantarum the highest numbers were observed on the fifth through sixth days, 8.9 to 9.1. This article was authored by Emilia Januszewska Turek, Katarzyna Pobiega, Katarzyna Rybak, and others. We are article.tv, links in the description below.