The purpose of this study is to point out the transformations that the color of beet root juice undergoes during the lactic fermentation in the presence of some additional elements that have a preservative and diluting function. The juice was obtained through the processes of chopping and pressing of the red beetroot, then it was diluted up to 5/1 with black radish, parsnip and celery juice. Other two samples have been preserved with sodium benzoate and garlic. The inoculation was made with brine inoculums with 105 cells/mL lactic bacteria mixture. The lactic acid fermentation was performed in a thermostat at 27±2 °C, during 7 days. Meanwhile the color intensity, the pH and the titrable acidity have been determined. There has been noticed a lowering of the color intensity for all the samples. In comparison with the approval sample, the samples that have been preserved with sodium benzoate and garlic were more stable as far as the color is concerned with an extinction of ESB = 0.275 respectively ESU = 0.295. There has been noticed a prominent alteration of the color intensity in case of the samples diluted with black radish, parsnip and celery juice (EM = 0.220, EST = 0.170, ESP = 0.180, ESR1 = 0.210, ESR2 = 0.180).
