Fermented Vegetable Juice

• 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