The preliminary studies showed that mixed cultures had more uniform fermentation patterns. With the prospect of industrial utilization aimed at obtaining a more rapid and constant fermentation profile, these two series of results point to the advantages of using mixed cultures. It was therefore decided to rely on mixed cultures for the assays on fermented vegetables. One finding of this study is that silage-designed starters can effectively grow in, as well as acidify, vegetable juice. However, the commercial silage inoculants did not contain acetic acid-producing Leuconostoc strains which appear desirable in the fermentation of vegetables. Pederson and Albury (1969) have reported that a lactic/acetic ratio of between 3.5 and 5.0 is required for good sauerkraut quality. The best cultures were mixed together to obtain a starter suitable for the fermentation of vegetables (Lb. plantarum NK-312, P. acidilactici AFERM 772 and Ln. mesenteroides BLAC).