Probiotic are non-pathogenic microorganism that upon ingestion in adequate amounts exerts a beneficial effect on the host. It has a potential to promote health and prevent diseases. In the present work a fermented milk drink is prepared with a probiotic culture Leuconostoc mesenteroides subsp dextranicum. The culture viability in the product was enhanced by supplementing adjuvants like tryptone, casein hydrolysate, cysteine hydrochloride and ascorbic acid in different concentration. Products showed a protein content between 2.5-4.0 wt% with a pH range of 6-5. Iron content in milk supplemented with ascorbic acid is found to be 66% more as compared to the control and when tryptone (100 mg/L) was supplemented the amount of zinc enhanced 35.5% as compared to the control, which makes the product suitable for exerting beneficial health effect on host.
