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Mléčné kvašení červené řepy
 Pavloušková, Eva
This thesis, themed "Lactic fermentation of beetroot", was elaborated on the Faculty of Horticulture in Lednice between 2012 and 2014. The theoretical part includes characteristics of beetroot and lactic fermentation. The practical part is focused on eight created beverages with different ratios of fermented beetroot juice and other vegetable and fruit components. An analysis of nutrition components based on levels of soluble dry matter, organic acids and chlorides, and the sensorial evaluation was made for forementioned fermented and mixed beverages created. On the grounds of results it is stated that lactic fermented beetroot juice and its use in beverages is another valid option of technologic processing of beetroot.
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