Lactic acid fermentation of some vegetable juices

Summary Suitability of various kinds of vegetables (cabbage, tomatoes, pumpkin and courgette) for the preparation of vegetable juices processed by lactic acid fermentation was tested. Based on the results obtained from the assessment of selected analytical and sensory parameters, juice from cabbage and courgette in particular was recommended for the preparation of this product type. The juices tested showed sufficiently low pH values (3.6) after 72 or 48 h of fermentation, they contained 1.4% and 1.5% of acids (expressed as lactic acid) respectively, had a pleasantly sour taste and a flavour typical of vegetable products processed by lactic acid fermentation.