Probiotic beverage is one of the most recent developments in drink industry. The non-dairy drinks are popular all over the world. In this regard, the beverage containing Lactobacillus casei–containing rice bran extract and honey was examined. The effects of rice bran extract (0, 5, 10, and 15%) on the microbial, chemical, and sensory properties of probiotic beverage were investigated. The pH, acidity value, soluble solids content, cell viability, and sensory properties of samples were evaluated in 0, 7, 14, and 21 days of storage. The bacterial bioavailability decreased during refrigerator storage. The pH and soluble solid content of treatments decreased and the acidity value level increased significantly (P <0.05) during the storage. The results of sensory evaluation showed that the sample with 10% rice bran extract was more acceptable than others. Our findings considered using rice bran extract and honey for the production of beverage containing Lactobacillus casei as a valuable drink. Rice bran extract and honey along with probiotics would be an appropriate combination for making a unique drink in beverage industry.

益生菌饮料是饮料行业的最新发展之一。非乳制饮料在世界各地都很流行。在这方面，对含干酪乳杆菌的饮料，米糠提取物和蜂蜜进行了检查。研究了米糠提取物（0％，5％，10％和15％）对益生菌饮料的微生物，化学和感官特性的影响。在储存0、7、14和21天后评估样品的pH，酸度值，可溶性固形物含量，细胞活力和感官特性。冰箱存放期间细菌的生物利用度下降。处理的pH值和可溶性固形物含量降低，酸度值水平显着提高（P<0.05）。感官评估的结果表明，含10％米糠提取物的样品比其他样品更可接受。我们的发现考虑使用米糠提取物和蜂蜜生产含有干酪乳杆菌的饮料，这是一种有价值的饮料。米糠提取物和蜂蜜以及益生菌将是在饮料行业制造独特饮料的合适组合。