The aim of this work was to obtain “malt beverage” which includes viable cultures of lactic acid bacteria from Lactobacillus plantarum species and to estimate lifetime of these bacteria during 2-months of storing in temperature of 22ºC and 6ºC. After concluding storage period, a number of bacteria cells was in a range of 10⁷-10⁸ cfu/cm³ that is at higher level than minimum numbers of lactic acid bacteria needed for probiotical products. A decrease of pH value from 3.97 to 3.46 and 3.28 was observed in relation to storage temperature and an increase of total acidity from 0.14 to 0.27 and 0.60 g/100 cm³ of a product. After storage period /and during it/ a good sensor quality of “malt beverage” was reported.

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