In the present study, an in vitro model simulating gastro-intestinal (GI) digestion, was adapted to assess phenolic compounds from watermelon radish (R), red beet (RB) and black carrot (RC) juices fermented using Saccharomyces cerevisiae and Saccharomyces boulardii. The phenolic profiles were analyzed by high pressure liquid chromatography (HPLC) analyses. The total phenolic content, the antioxidant capacity and viability of microbiota was investigated in terms of bioaccessibility, and sensorial evaluation of products were performed. Results indicated that S. cerevisiae (78.10-83.87%) and S. boulardii (78.40-90.25%) showed higher viability compared with lactic acid bacteria, fermented by S. cerevisiae and S. boulardii, respectively. Cyanidin-3-O-glycoside chloride was only present at high concentration (1549.86-1774.86 mg/L) in black carrot juice, whereas vanillic acid was detected in all fermented vegetable juices. The high antioxidant activity of RC juices fermented by S. boulardii were associated with increased concentrations of total phenolic compounds, whereas higher the bioaccesibility of antioxidant activity was measured for fermented RB juices.