A method to prepare a probiotic fermented milk beverage containing adjuvants which has an enhanced stability and metal ion content during storage comprises: inoculating a starter culture of Leuconostoc mesenteroides subsp. destranicum (MTCC N0 5209) followed by incubation at approx. 37°C for approx. 24 h to obtain a fermentation product; adding an adjuvant selected from tryptone, casein hydrolysate, cysteine hydrochloride and ascorbic acid at 50-500 mg/l to obtain a final product; and estimating the pH, cell viability, protein and mineral content of the final product.

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