The article presents the results of the beet juice fermentation by Lb. brevis Lock 0944. The obtained product was characterised by desirable organoleptic features and microbiological stability It was concluded that the appliance of the starter cultures of lactic fermentation bacteria to production of galenical functional food assures that the obtained product will have a definite organoleptic features, that the risk of development of morbific bacteria is reduced, and allows to reduce applied preservatives.