Abstract: In this study, the pasteurized grape juice was inoculated by three species of lactic acid bacteria (L. delbrueckii, L. plantarum and L. rhamnosus) in order to determine the suitability of grape juice as a raw material for the production of probiotic grape juice. Viability of probiotics, pH, titrable acidity, sugar and sensory evaluation were measured during the fermentation at 30°C within 72 h. Results revealed that L. rhamnosus and L. delbrueckii grew well on grape juice and could survive in low pH and high acidity. The lactic acid cultures reduced the pH to 3.7 or below and increased the acidity to 0.27% or higher. Furthermore, high consumption of sugar was mentioned for L. rhamnosus and L. plantarum. Based on the results of the current study, L. delbrueckii, L. plantarum and L. rhamnosus having promising potential for exploitation as functional supplements in grape juice.