Carrot and tomato were used as experimental materials in this article, Afterprocessing treatment, The vegetable juice was fermented by Lactic acid bacteria, theoptimum fermentation condtions were determined, Change of nutritional ingredients whenunfermented and fermented were studied.
Lactibacillus acidophilus and Lactobacillus plantarum were screened asexperimental strains for fermentation of mixed vegetable juice; Biotechnology was used toimprove the juice yield and solid content of ca...