Fecha de publicación: 10/11/2023 Fuente: WIPO "processing tomato" The invention belongs to the technical field of food, and particularly relates to a tomato fortified sour soup fermentation process capable of rapidly producing lactic acid and special bacteria thereof. The special bacterium is lactobacillus buchneri It1-6, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the special bacterium is CCTCC NO: M 2023228. The tomato sour soup is fermented by adopting lactobacillus buchneri It1-6, and the process comprises the following steps: pretreating raw materials, adding auxiliary materials, filling into a jar, inoculating bacteria, and carrying out water seal fermentation. According to the prepared tomato sour soup, the content of lactic acid can reach about 18.582 +/-4.575 g/kg, and the content of lactic acid bacteria can reach about 2.05 * 10 cfu/ml; the content of sodium chloride is low (1.674 +/-0.009%), the taste and flavor are good, the sensory evaluation is high, and a good probiotic function is achieved.>