Fecha de publicación: 07/01/2022 Fuente: WIPO "processing tomato" The invention discloses a lactobacillus fermented tomato juice production process, and belongs to the field of food processing. The tomato variety is Provence, the fermentation strain is lactobacillus plantarum BNCC337796, the fermentation temperature is 37 DEG C, the strain inoculum size is 2%, and the fermentation time is 30 h. In the fermentation process, the lactic acid bacteria can reduce the sugar content of the fruit juice, convert phenolic substances and improve the antioxidant activity of the fruit juice. The lactobacillus plantarum has the advantages of strong adaptability to plant fermentation substrates, capability of converting phenolic substances and the like, so that the lactobacillus plantarum is widely applied to fruit juice fermentation. The inherent flavor of the tomatoes is kept, the peculiar smell of the tomatoes is effectively eliminated, various organic acids are generated through fermentation to replace external added acids, and the sourness is soft and full; and through treatment in the fermentation process, various natural compound flavor substances are added into the product, so that the product is fuller in taste, rich in fragrance and unique in flavor. The health of the tomato juice beverage can be guaranteed, the defects of the tomato juice beverage are overcome, and the tomato industry chain is further expanded.