The present disclosure is related to the continuous process for the protein enrichment of vegetable juice and bagasse through aerobic semi-solid fermentation of plant fractions under aerobic conditions adding at least 1% yeast (saccharomyces cerevisiae) and at least 0.5% of urea and 0.05% of ammonium sulfate (nutrients) for a period of 8 hours. Allowing the nocturnal and/or diurnal fermentation considering the ambient temperature of the place, to obtain the fermented products (juice and bagasse) up to twice a day with the yeast recycling (4 liters of juice product of the first fermentation plus the indicated nutrients), for up to 7 days. Process that is more efficient with the use of a food cutting, mixing and fermenting machine that allows to increase the content of raw protein up to five times, compared to the nopal without fermentation-control, increase the metabolizable energy with respect to the control and reduce the content of non-fibrous carbohydrates in at least 200 kg of a nnual thorn-free nopal (Opuntia spp) or another vegetable in two products, juice and bagasse those that can be supplied directly to livestock or stored, the first in containers, covered with the addition of the sodium metabisulfite preservative 0.3% ± 0.1 and the second, in bags previously dried in the shadow of the bagasse for later use or comercialization.Proceso continuo de enriquecimiento proteico de jugo y bagazo vegetal mediante la fermentación semisólida de fracciones vegetales en condiciones aeróbicas con adición de al menos 1% de levadura (sacharomyces cereveciae) y al menos 0.5% de urea y 0.05% de sulfato de amonio (nutrientes) por un periodo de 8 h., lo que permite la fermentación nocturna y/o diurna considerando la temperatura ambiente del lugar para la obtención de los productos fermentados (jugo y bagazo) hasta dos veces diarias, con el reciclado de levadura (4 litros de jugo producto de la primer fermentación más los nutrientes indicados) hasta por 7 días. Proceso que resu
