Pasteurized multi-vegetable juices were fermented using the inoculum with the following composition: L. plantarum, L. brevis and B. bifidum. After the fermentation, centrifuged cells of P. acidipropionici and P. jensenii were added to juices at a dose of 10⁹ cfu/cm³ of juice. The juices were stored at a temperature of 5^oC for 21 days, with periodical controls of the cell count of introduced bacteria, and subjected to a sensory analysis. In fresh juices, the numbers of all genera of lactic and propionic fermentation bacteria were similar (ca. 10⁹ cfu/cm³) and did not change until day 10 of storage. Deterioration of taste was proceeding gradually in consecutive days of storage and on the 21^st day of storage the juices were rated 2.5-3.61, on average, in a five-point scale, Survivability of bacteria introduced into juices was good and their population numbers in the 21^st day of storage were found to range from 3.9x10⁷ to 6.8x10⁸ cfu/cm³. The inoculated biomass of Propionibacterium cells delivered vitamin B₁₂ whose content in all fresh juices was alike and accounted for 8.62-8.71 µg/100cm³, and was not changing over the storage period.