## 3 Results and Discussion
### Pigment Content
#### 3.2.2 Pigment Content in Carrot and Red Pepper Pomace  
In carrot and in red pepper, pomace carotenoid content as an equivalent of \(\beta\)-carotene was measured. Drying of pomace of carrot and red pepper, independently from drying technique, caused a decrease in carotenoid content, the exception was a sample of carrot pomace fermented with _Lactobacillus Mix_ for which no statistically significant change was found. Comparison between carrot and red pepper pomace carotenoid content showed similarity in both vegetables (Figure 2).  
The highest degradation of \(\beta\)-carotene pigment after drying was observed for carrot samples with spontaneous fermentation (46% and 45% for CD and FD), _Lactiplantiobacillus plantarum_ (about 53% for CD) and _L. fermentatum_ (about 49% for FD). In red pepper samples degradation was at level of 30-35% for raw and spontaneously fermented red pepper pomace independently from drying type and for freeze-dried pomaces with _Lactobacillus Mix_.  
After the fermentation process in carrot, a statistically significant increase in pomace pigment content was observed, while for red pepper only for samples fermented with _Lactiplantiobacillus plantarum_ and _L. Mix_ a significant increase was seen. A similar observation was mentioned by [PERSON] et al. [54] for fermented red pepper. After fermentation process, they observed increase in the content of carotenoids (especially the volatile one) and [PERSON] et al. [55] observed the same for fermented tomato pulp by selected starter cultures, e.g., _Lactobacillus sakei_ or _Pedicoccus acidilactici_, in which an increase in lycopene was evaluated. [PERSON] et al. [5] have concluded that behavior of carotenoids after fermentation varies depending on the plant material and conditions of the fermentation process. Moreover, when planning the fermentation process, it should be remembered that due to enzymatic activity, bacteria can increase the extraction of carotenoids from the tissue, and what is more, the fermentation process is not related to the degradation of carotenoids [5; 56].  
Effect of Convection Drying and Freeze-Drying on the Concentration of Lactic Acid Bacteria in Pomace  
Table 2 shows the effect of the drying method on the concentration of lactic acid bacteria in fermented betroot, carrot and pepper.  
Figure 2: Pigment content in tested fermented (**a**) carrot pomace; (**b**) pepper pomace. A, B...—different indexes for individual series mean statistically significant differences for given values at the level of \(p\) < 0.05.  
In raw pomace, the concentration of LAB ranged from 5.06 to 7.40. The LAB concentration depended both on the fermented raw material (fermented pepper pomace had more LAB than betroot and carrot) and on the bacterial species used in fermentation (in the case of fermentation using a combination of strains, the LAB concentration was lower by 1 log cycle compared to fermentation using single strains of bacteria). After drying the pomace using convective drying, the LAB concentration dropped below the detection limit. Better results were obtained after lyophilization of fermented pomace, as the decrease in the concentration of LAB was at the level of 3-4 log cycles compared to raw pomace.  
Until now, fermented fruit and vegetable pomace has been investigated as a dietary component, but no attempt has been made to test the LAB concentration after the drying. It has been shown that supplementation of blueberry pomace with carbon can contribute to increasing the viability of LAB during fermentation, which in turn leads to the creation of a new type of probioticic food [57]. Moreover, fermented mulberry pomace has demonstrated the possibility of creating functional foods from LAB [58]. Unfortunately, such food cannot be stored for a long time, therefore drying the fermented pomace can extend its shelf life. However, it is necessary to select an appropriate drying method to limit the decrease in the viability of lactic acid bacteria.