Sugar beet molasses vinasse is characterized by a high COD and dark brown color produced by three groups of colorants: melanoidins, caramels, and invert degradation products of alkaline hydrolysis. These environmental pollutants have to be effectively removed via biodegradation processes before discharge into a watercourse. The aim of this study was to assess how the type of the bacterial culture used (static or agitated), and the addition of nutrients (wheat stillage, MgSO₄·7H₂O, (NH₄)₂SO₄, KH₂PO₄, yeast extract, glucose, fructose, sucrose, and peptone) contribute to the effectiveness of sugar beet molasses vinasse decolorization with Lactobacillus plantarum. The Plackett-Burman experimental design was used to reduce the number of experiments. Decolorization of nutrient-enriched vinasse (25% v/v) was performed at an initial pH of 6.25 and 37ºC for 7 days. Color was measured spectrophotometrically at 475 nm. Concentrations of sugars, organic acids, and colorants were determined by HPLC. The nutrient was screened when the probability value exceeded 95% of the confidence level. 67% efficiency of decolorization of sugar beet molasses vinasse by L. plantarum was obtained. The type of bacterial culture and the addition of wheat stillage, yeast extract, glucose, peptone, and (NH₄)₂SO₄ were significant factors for the decolorization process.