الفهرس 
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Abstract
There is a great demand for the vegetarian probiotic products, as an alternative to fermented dairy products. Probiotication may improve flavour, taste and extends the shelf-life of vegetarian juices with great regards to its high nutritional value. Therefore, the aim of this study was to evaluate the effect of using probiotic Lactic Acid Bacteria (LAB) cultures for the fermentation of carrot and tomato juices during cold storage (4±1oC) for 12 days. The number of L AB bacteria after 12 days of cold storage (4±1oC) was more than 6.5×108 CFU/ml of juice. Carrot juice pH values were decreased from 5.7 to 4.2, while, the acidity (%) was increased from 0.15 % (as lactic acid) to 0.65 %, after 3 days of cold storage. The number of L. bulgaricus was higher than L. plantarum, or mixed culture (1:1) in consumption of reducing sugars, 2.11, 2.45, and 2.51, after 3 days, and 1.45, 1.97, and 1.77 g/100 mL, after 12 days of cold storage, respectively.TSS (%) decreased from 7.80 to 6.90 in the fermented sample with mixed culture (1:1), L. bulgaricus, was decreased from 7.80 to 6.90, and L. plantarum decreased from 7.8 to 7.10, from initial time to 12 days of storage, respectively. (∆E) values were highest for the sample with mixed culture =73.8, L. plantarum =72.2, and L. bulgaricus =73.5, after 12 days of cold storage. Tomato juice showed more rapid DROP in pH =3.1, 3.8, 3.5, for L. plantarum, L. bulgaricus, and mixed culture (1:1), respectively, after 3 days of cold storage, and acidity reached 1.60%, 1.30%, and 1.40%.Viscosity were 41 (cps), and 47 (cps), after 3 and 12 days 36 (cps), and 42 (cps), 37 (cps), and 43 (cps). (L*) values were 23.47, 23.39, and 23.60, at 3 days, and 12 days, were 22.55, 22.18, and 22.95. (a*) values were 25.42, 22.45, and 23.69, at 3 days, and 12 days, were 23.65, 22.27, and 23.52. (b*) values were 11.78, 11.01, and 11.16, at 3 and 12 days, were 11.13, 10.67. Colour Difference (∆E) values were 55.2, 53.0, 53.9, in the ninth day of storage. Colour intensity (C) values were 28.0, 25.0, and 26.1. Tomato and carrot juices with the culture L. plantarum were the favorable product. Keywords: Probiotication, Lactic Acid Bacteria, Carrot juice, Tomato juice, Fermentation.