Abstract
The purpose of this study is to emphasize the evolution of the most important components of the cabbage juice during the lactic acid fermentation: reducing sugars, ascorbic acid, amino acids. The cabbage juice was obtained from white cabbage, thermally treated at 80°C for 5 minutes and inoculated with a brine inoculum with 10<sup>5</sup> cells/mL lactic bacteria mixture. The lactic acid fermentation was performed in a thermostat at 25°C during 5 days. During this time were accomplished analytical determinations for pH, titrable acidity, lactic acid, total sugar, reducing sugar, vitamin C and amino acids. Important changes were established referring to the reducing sugar content (which decreased from 4.63 g/100 g to 1.3 g/100 g) and lactic acid (which increased from 0.121 g/100 g to 1.02 g/100 g). The ascorbic acid has had a slowly involution from 23.58 mg/100 g to 19.81 mg/100 g. The amino acids content has had a tangible quantitative increasing during lactic acid fermentation.