A PROCESS FOR THE PREPARATION OF PROBIOTIC FERMENTED MILK BEVERAGE WITH ENHANCED STABILITY AND METAL IONS DURING STORAGE WITH ADJUVANT SUPPLEMENTATION

摘要

A process for the preparation of probiotic fermented milk beverage with enhanced stability and metal ions during storage with adjuvant supplementation, which comprises the steps of: (a) inoculating the starter culture characterized in that the said culture is probiotic leuconostoc mesenteroides sub-species destranicum having MTCC N0 5209 followed by incubation at a temperature of about 37 deg C for a period of about 24 hours in order to obtain fermentation product; (b) adding to the fermentation product, obtained in step (a), adjuvants selected from the group consisting of tryptone, caserne hydrolysate, cysteine hydrochloride and Ascorbic acid at the concentration in the range 50-500 mg/L in order to obtain the final product; and (c) estimating the pH, cell viability, protein and mineral content of the final product obtained in step (b).