Pasteurized multi-vegetable juices were fermented using the inoculum with the following composition: L. plantarum, L. brevis and B. bifidum. After the fermentation, centrifuged cells of P. acidipropionici and P. jensenii were added to juices at a dose of 109 cfu/cm3 of juice. The juices were stored at a temperature of 5oC for 21 days, with periodical controls of the cell count of introduced bacteria, and subjected to a sensory analysis. In fresh juices, the numbers of all genera of lactic and propionic fermentation bacteria were similar (ca. 109 cfu/cm3) and did not change until day 10 of storage. Deterioration of taste was proceeding gradually in consecutive days of storage and on the 21st day of storage the juices were rated 2.5-3.61, on average, in a five-point scale, Survivability of bacteria introduced into juices was good and their population numbers in the 21st day of storage were found to range from 3.9x107 to 6.8x108 cfu/cm3. The inoculated biomass of Propionibacterium cells delivered vitamin B12 whose content in all fresh juices was alike and accounted for 8.62-8.71 µg/100cm3, and was not changing over the storage period.
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