4. Conclusion
The main aim for the development of this product was the utilization
of two important vegetable protein sources, peanut and soy, which are
readily available in abundance and at a reasonable cost. Both peanut
and soy protein are comparable with protein content from animal
based food and it is suitable for all ages (Deshpande et al., 2008). This
study is the first report of the potential of L. acidophilus as probiotics
in fermented peanut-soy beverage in mixed cultures. This strain showed
higher viability when cultivated with P. acidilactici and S. cerevisiae in
PSM. Further studies are needed to evaluate the survival of these cultures
over a longer period of post-acidification and also, the sensory acceptation
of the final beverage.