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The current study was done to evaluate the effect of adding Jerusalem artichoke powder on growth of lactic acid bacteria (Lactobacillus. acidophlic and Lactobacillus. plant arum) as probiotic in single-strength carrot juice during fermentation at 37°cfor 48 hour. The obtained results showed that there increasing in titrable acidity (as lactic acid) and there is also increasing in number of probiotic bacteria and decreasing in pH value and content of total soluble sugars (non-reducing and reducing sugars) of packaged carrot juice. Treated with probiotic bacteria or sample treated with probiotic bacteria and probiotic as Jerusalem artichoke powder effect fermentation at 37°C for 48 hours. The number of probiotic and prebiotic is higher than their number in sample treated with only probiotic bacteria after incubation at 37°C for 48 hours. From the results, the study ends with the results that the normal carrot juice is suitable media and Jerusalem artichoke is suitable as probiotic for L. acidophilus and L. plant arum growth

Study the Effect or the Evaluate of the Addition of Ground Apple Powder as a Catalyst for the Bio-Enhancement of Natural Packed Carrot Juice.