Натуральный концентрированный сок манго ферментированный Lactobacillus plantarum

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Natural Mango Concentrated Juice, Fermented by Lactobacillus plantarum

Probiotic fermented mango puree/juice uses fresh mango as raw materials. After the mango are crushed and beaten, they are fermented by probiotics to effectively maintain the original color of the mango and produce a variety of unique and attractive aromas and flavor substances, raw material flavor and fermentation flavor integrated, greatly improve the quality and nutritional value of the product; the product does not need to add any flavors, pigments, sour agents, stabilizers and preservatives, all flavors are produced by probiotics fermented mango .

Our company's raw materials come from pollution-free fruit and vegetable bases that have been verified by the ourselves.  The base has good planting management practices and passed the GLOBALGAP certification,which ensure the high quality and stability of the raw materials. Fruit and vegetable raw materials are transported to the factory for processing through cold chain logistics after being cleaned, screened, packed and refrigerated at the place of origin. It guarantees the fresh quality of fruit and vegetable raw materials, the nutrition of fruits and vegetables and the good taste to the greatest extent. 

Probiotics fermented fruit and vegetable products are the use of the specificity, efficiency and functional characteristics of special probiotics for fruit and vegetable fermentation, they Using NFC (non-concentrated whole fruit processing) + plant lactic acid bacteria fermentation process While perfectly retaining the nutritional content of fruits and vegetables, it also improves the jerky taste of fruits and vegetables and also gives fruits and vegetables probiotics and probiotics health care effects,which improves human immune function

Probiotics ferment fruit and vegetable products during the fermentation process also produce lactic acid and nisin and other bacteriostatic substances to inhibit the growth of miscellaneous bacteria, thereby achieving the effect of long-term fresh-keeping products, There is no need to add any flavors, pigments, sour agents, stabilizers and preservatives to probiotic fermented fruit and vegetable products. All flavors are produced by probiotic fermented fruit and vegetable raw   materials