Math of Food
I am planning to develop a probiotic beverge using Indian gooseberry extract, *Lactobacillus acidophillus*, sugar, lime and water. Do you have any alternative suggestions that you have tried instead of Lactobacillus acidophillus strains. And the allocated time for the entire development process is 15 weeks. Will it be possible as per your experience.?
Are you looking at a dry beverage mix or liquid? . Ambient stable or do you have a cold chain?
Try Ganedan BC..its a bacillus probiotic strain that can sustain pasteurization. Contact Kerry India.
Obviously a cold chain is gonna be maintained since *acidophillus* metabolic activities are activated around 37°C.
Thank you for the suggestion. I just had a look on what you suggested. I will study a bit about this.!
Did you find a solution?