Tomato-carrot Juice Fermentation Process Lactic Acid Drinks

The optimum conditions were as follows: Lactobacillus bulgaricus and Streptococcus thermophilus bacteria inoculated 1:1 mixed fermentation to lactic acid drinks, tomato and carrot juice add 50%, 5% inoculum , add the volume of sucrose 10%, fermentation temperature 43 ℃, time 11 hours, 5 ℃ low temperature two days after-ripening. That is a rich source of raw materials, high nutritional value of lactic acid fermentation of fruit and vegetable drinks.