3 Questions
哪一个关于发酵蔬菜汁的描述是正确的？
使用专有的嗜酸乳杆菌菌株可以提高酸度、味道和香气，并抑制有害细菌的生长。
哪个是关于该项目发展的发酵技术的正确描述？
使用专有的嗜酸乳杆菌菌株可以提高酸度、味道和香气，并抑制有害细菌的生长。
发酵胡萝卜汁中的β-胡萝卜素含量是商业胡萝卜汁的多少倍？
9倍
Study Notes
- The project developed an advanced fermentation technology for vegetable juice using a proprietary Lactobacillus strain.
- The strain improves acid production, flavor, and aroma while inhibiting the growth of harmful bacteria.
- Fermented vegetable juice can be stored for up to a year at room temperature, reducing costs.
- Fermented vegetable juice retains more nutrients and has a stronger taste and functionality than fresh vegetables.
- The project developed a fermentation-specific strain library based on traditional Chinese fermentation techniques.
- The technology is ahead of international standards and can help revive traditional Chinese fermented vegetable products and culture.
- The proprietary strain is more resistant to stomach acid and bile, making its metabolites more efficiently absorbed by the body.
- The beta-carotene content in fermented carrot juice is nine times higher than in commercial carrot juice.
- The fiber content is 5%.
- The project does not use artificial flavors, colors, or preservatives in its products.
Test your knowledge on the benefits of fermented vegetable juice with our quiz. Discover how a proprietary Lactobacillus strain enhances acid production, flavor, and aroma while inhibiting harmful bacteria growth. Learn about the advantages of storing fermented vegetable juice for up to a year at room temperature and the nutrient retention and functionality it offers compared to fresh vegetables. Challenge yourself on the development of a fermentation-specific strain library based on traditional Chinese techniques and its potential to revive fermented vegetable products and culture. Explore the benefits of
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