The present disclosure provides a fermenting method for improving lycopene level in the fermented medium thereof including the following steps. A tomato material is provided, wherein the tomato material includes a tomato chip. A bacterial culture liquid is provided, wherein the bacterial culture liquid includes a mixture of lactic acid bacteria and a culture medium, and the mixture of lactic acid bacteria includes a microorganism of the genus Lactobacillus sp. A mixing step is performed, wherein the tomato material and the bacterial culture liquid are mixed so as to obtain a mixture. A fermentation step is performed, wherein the mixture is cultured at a fermentation temperature for a fermentation time, wherein the fermentation temperature ranges from 25℃ to 45℃. Therefore, the release level of lycopene in the tomato material can be effectively improved, and the cost of material and labor can be effectively reduced so as to improve the preparation efficiency of lycopene.本發明提供一種提升發酵培養物中茄紅素含量的發酵方法，其包含下述步驟。提供一番茄原料，其中番茄原料包含一番茄碎片。提供一培養菌液，其中培養菌液包含一乳酸菌混合物及一培養液，且乳酸菌混合物包含一乳酸桿菌屬(Lactobacillus sp.)之微生物。進行一混合步驟，其係混合番茄原料與培養菌液以得一混合物。進行一發酵步驟，其係將前述之混合物於一發酵溫度培養一發酵時間，其中發酵溫度為25℃至45℃。藉此，可有效的提升番茄原料中的茄紅素的釋出量，並可有效降低原料與人力成本以及提升茄紅素的製備效率。
