This thesis encompasses an overview of publications examining the process of
lactic acid fermentation of fruits and vegetables. It includes a general overview of lactic acid bacteria and the process of lactic acid fermentation. The focus is on lactic acid fermentation of fruit and vegetable substrates and on the influence that the process has on the composition of the substrates. It involves a list of changes concerning bioactive components and metabolites of lactic acid bacteria. It illustrates why fruits and vegetables make good substrates for the transfer of lactic acid bacteria and lists the possible disadvantages of lactic acid
fermentation. Additionally, the theoretical part includes a chapter on the use of agroindustry waste as new substrates for lactic acid fermentation. The practical part of the thesis is dedicated to the bioprocess of lactic acid fermentation using red cabbage juice and black carrot juice. The suitability of both substrates for lactic acid fermentation was established by pH measurements and the number of lactic acid bacteria Lactobacillus plantarum as starter cultures. A spontaneous fermentation with autochthonous lactic acid bacteria was observed in the case of
black carrot juice samples.