FIELD: food industry, particularly, methods of wasteless treatment of vegetable raw material with using of microorganisms. SUBSTANCE: method provides for preparation of curative-prophylactic and dietetic products for alimentation of men and farm animals. The method involves preparation of vegetables, their grinding and separation into fractions - juice and pomace. In this case, juice and pomace or pomace decoction are soured with sour prepared with using of strain of lactic-acid bacteria Lactobacillus plantatum 8-PA-3 or Lactobacillus casei subsps casei No. 37. Soured vegetable decoction may be used as well as a sour for juice and pomace and as an independent product. The method of complex treatment of vegetable is maximum approximate to wasteless technological process. EFFECT: considerable economy of electric energy and water; reduced expenditures for waste removal and provision of ecological safety of process. 2 cl, 4 ex
