Probiotics are the live bacteria offering many health benefits when eaten in the right amounts. Many bacterial groups such as Lactobacillus, bifidobacterium and the yeast Saccharomyces boulardii have beneficial role and are among the most commonly used probiotic species. Fruit juices are an excellent way to deliver probiotics because they are packed with nutrients, contain a lot of sugar which support the growth and activity of probiotic microorganisms. Juices also serve as good carrier for developing probiotic products. The compounds such as carotenoids in carrots, betaxanthins and betacyanins in beet roots have the antioxidant effect. 

 Fermented product kanji is a traditional Indian probiotic drink made from carrots, which is naturally acidic, has impressive nutritional quality, antioxidant properties and therapeutic benefits.

Different proportions of carrot and beetroot are used to standardize Kanji for improved sensory and nutritional quality. Variations in proportions influence color, acidity, taste, flavor, microbial growth, and overall acceptability. Higher carrot concentration may increase sweetness and carotene content, whereas higher beetroot concentration may intensify color and earthy flavor.