This study was carried out to develop probiotic fermented beverages. The commercial strain Bifidobacterium infantis 20088 was used. The growth of the strain and its related physiochemical changes during fermentation was evaluated. The strain survival during refrigeration storage was also examined. In addition the chemical composition of different fermented beverages at initial and maximum growth of the strain were also determined .Growth medium were formulated from reconstituted skim milk, pure peanut milk, rice milk in addition to three different blends based on peanut milk prepared by partial substitution of 15% (A), 30%(B), 45% (C) with rice milk .peanut contains high levels of fat, fiber and protein. Moreover levels of carbohydrates were high in rice. Roasting of peanut also increased fat, proteins, fiber and ash in ratio of 0.71,1.41, 0.32 ,0.2 and 0.62% respectively. While decreased carbohydrate (1.73%) as compared to raw peanut(4.65%). Skryť popis