Abstract:A kind of vegetable juice, which is prepared from carrot and tomato, was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The correlations of three factors (fermentation temperature x1, inoculum size of Lactobacillus plantarum x3 and fermentation time x4) with acidity were regressed and the achieved regression equation was as follows: Y=0.4394+0.102x1+0.0388x3+ 0.1107x4-0.0163x12.
