Sugar beet molasses vinasse is a dark brown liquid, by-product from distilleries. Mostly responsible for color are caramels, melanoidins and alkaline products of invert degradation. These substances disturb biodegradation vinasse. Microbiological decolorization is one of the way to reducing the color of a cumbersome by-product. The aim of the study was to assess the effect of the addition of nitrogen (yeast extract, peptone, and (NH₄)₂SO₄), phosphorus (KH₂PO₄), and carbon (glucose) sources to the vinasse’s medium on the decolorization of sugar beet molasses vinasse with using of lactic acid bacteria strain Lactobacillus plantarum MiLAB393. The compositional rotatable plan (N₀ = 1, α = 2, N = 10) was used for the study. Statistically, the most significant (p ≤ 0.05) for decolorization process was concentration of glucose and yeast extract. The highest decolorization was approx. 23%.

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