| abstract |
A method for preparing fermentation broth of fruits and vegetables includes steps of mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus , bacteria liquid of Bifidobactreium longum , bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus , and bacteria liquid of Streptococcus thermophilus , and processing fermentation to obtain the fermentation broth of fruits and vegetables. A fermenting course of the method could be controlled, and a fermenting period is reduced to 15 days. |