Beet vinasse is a by-product of distillery industry. It is characterized by a dark brown color. Mostly responsible for color are melanoidins, caramels and alkaline products of invert degradation. The aim of this study was to evaluate the effect the addition of yeast extract and concentration of beet vinasse on the degree of removal colored compounds using lactic acid bacteria Pediococcus parvulus MiLab099. The compositional rotatable plan (N0 = 2, α= 1.4142, N = 10) was used for the study. Cultivation was carried out as shake-flask culture (250 cm³, 120 rpm). Medium contained, resulting from plan of the experiment concentration of the vinasse (from 7.57 to 92.43%) and yeast extract (from 0.17 to 5.83 g·dm^-3). The inoculum was added in an amount of 1 cm³. The decolorization effectiveness was evaluated by measuring the absorbance (475 nm). Removal of colored compounds were determined using Ivanov-Sapronov method. For most runs decolorization did not exceed 10% and the maximum was approx. 21%. A statistically significant effect (p ≤ 0.05) on the decolorization has vinasse concentration. It has been shown that the addition of yeast extract was negligible.

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