### Physical Properties of Juices
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Day**} & \multicolumn{6}{c}{**Beetroot juice**} \\ \cline{2-9}  & \multicolumn{2}{c}{**Fresh**} & \multicolumn{6}{c}{_Levelizatobacillus brevis_} \\ \cline{2-9}  & \multicolumn{2}{c}{**0**} & \multicolumn{2}{c}{**1**} & \multicolumn{2}{c}{**2**} & \multicolumn{2}{c}{**3**} & \multicolumn{2}{c}{**4**} & \multicolumn{2}{c}{**5**} & \multicolumn{2}{c}{**6**} & \multicolumn{2}{c}{**7**} \\ \hline Extract (’Brix) & \(10.4\pm 0.2\) & 10.9 \(\pm 0.3\) & 10.9 \(\pm 0.2\) & 10.8 \(\pm 0.2\) & 10.8 \(\pm 0.3\) & 10.6 \(\pm 0.1\) & 10.3 \(\pm 0.1\) & 10.1 \(\pm 0.1\) \\ Density (kg/m\({}^{3}\)) & \(1041\pm 0\) & \(1040\pm 1\) & \(1^{\star}\) & 1040 \(\pm 3\) & 1041 \(\pm 1\) & 1043 \(\pm 0\) & 1041 \(\pm 1\) & 1053 \(\pm 0\) & 1041 \(\pm 0\) \\ Color & 1* & \(2.5\pm 0.1\) & 2.5 \(\pm 0.1\) & 2.8 \(\pm 0.2\) & 3.7 \(\pm 0.1\) & 5.3 \(\pm 0.0\) & 4.5 \(\pm 0.1\) & 4.0 \(\pm 0.0\) & 7.5 \(\pm 0.1\) \\ coefficients & a* & \(7.8\pm 0.2\) & 7.9 \(\pm 0.3\) & 7.4 \(\pm 0.3\) & 10.5 \(\pm 0.2\) & 12.9 \(\pm 0.1\) & 10.1 \(\pm 0.0\) & 10.9 \(\pm 0.2\) & 9.7 \(\pm 0.0\) \\ b* & \(1.4\pm 0.1\) & 1.5 \(\pm 0.2\) & 1.0 \(\pm 0.1\) & 1.8 \(\pm 0.1\) & 3.6 \(\pm 0.1\) & 3.3 \(\pm 0.1\) & 4.2 \(\pm 0.1\) & 5.7 \(\pm 0.1\) \\ \hline \hline \multicolumn{9}{c}{**A mix of betoroot and carrot juice**} \\ \cline{2-9}  & \multicolumn{2}{c}{**Fresh**} & \multicolumn{6}{c}{_Levelizatobacillus brevis_} \\ \cline{2-9}  & \multicolumn{2}{c}{**0**} & \multicolumn{2}{c}{**1**} & \multicolumn{2}{c}{**2**} & \multicolumn{2}{c}{**3**} & \multicolumn{2}{c}{**4**} & \multicolumn{2}{c}{**5**} & \multicolumn{2}{c}{**6**} & \multicolumn{2}{c}{**7**} \\ \hline Extract (’Brix) & \(10.0\pm 0.2\) & 10.2 & 0.1 \(\pm 0.1\) & 10.5 \(\pm 0.1\) & 10.7 \(\pm 0.0\) & 10.7 \(\pm 0.1\) & 10.7 \(\pm 0.2\) & 10.6 \(\pm 0.1\) & 10.4 \(\pm 0.1\) & 10.4 \(\pm 0.1\) \\ Density (kg/m\({}^{3}\)) & \(1033\pm 1\) & 1033 \(\pm 2\) & 1033 \(\pm 0\) & 1035 \(\pm 0\) & 1035 \(\pm 0\) & 1034 \(\pm 0\) & 1032 \(\pm 0\) & 1033 \(\pm 1\) & 1045 \(\pm 0\) \\ Color & 1* & \(8.1\pm 0.0\) & 8.2 \(\pm 0.1\) & 8.6 \(\pm 0.4\) & 8.6 \(\pm 0.5\) & 8.9 \(\pm 0.3\) & 9.3 \(\pm 0.4\) & 9.6 \(\pm 0.1\) & 9.6 \(\pm 0.1\) \\ color & a* & \(15.5\pm 0.0\) & 19.6 \(\pm 0.2\) & 19.8 \(\pm 0.2\) & 2.2 & 2.2 \(\pm 0.3\) & 21.5 \(\pm 0.1\) & 18.8 \(\pm 0.1\) & 21.1 \(\pm 0.2\) & 21.0 \(\pm 0.1\) \\ coefficients & b* & \(6.3\pm 0.0\) & 6.0 \(\pm 0.2\) & 6.0 \(\pm 0.2\) & 8.2 \(\pm 0.5\) & 8.2 \(\pm 0.5\) & 8.0 \(\pm 0.6\) & 6.6 \(\pm 0.2\) & 8.9 \(\pm 0.3\) & 9.0 \(\pm 0.1\) & 4 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Selected physical properties of juices fermented with _Lactizulanthacillus brevis_. faster lactic acid production by _L. plantarum_ bacteria. It is important to note that this parameter measures the presence of titratable acids in the product and depends on the type and concentration of acids present in the raw material as well as those produced during fermentation [42,43]. The amount of lactic acid produced during fermentation depends on several factors, including the amount of available sugar, the type of lactic acid bacteria, and other substances present in the medium that may enhance or inhibit lactic acid production. The higher TA observed in Figure 2 for carrot juices may be due to the presence of malic acid, which can be converted to lactic acid during fermentation by some LAB strains [42,43]. Research involved heterofermentative strains such as _L. brevis_ that produce acetic acid and ethanol as by-products, while facultatively heterofermentative strains such as _L. plantarum_ use glucose to produce lactic acid [44]. During the fermentation process, all juices experienced a decrease in pH values on the following day, regardless of the juice type or bacterial strain used (Figure 2). However, it is crucial to note that juices inoculated with _L. plantarum_ experienced a faster decrease in pH values compared to those inoculated with _L. brevis_.