PURPOSE: To obtain a lactic acid beverage capable of putting the intake of metabolites due to lactic fermentation in order, of suppressing the breeding of enterobacteria by lactic acid bacteria, and of raising in vivo immunopotency owing to Lactobacillus brevis subsp. coagulans as well as suppressing harmful bacteria.

CONSTITUTION: Lactobacillus bulgaricus having been cultured in a cow milk medium is inoculated, as bulk starter, into a defatted milk-dissolved medium to conduct a culture at 40-42°C for 4-7 h, and the culture is stopped at pH 4.3 or so to prepare a lactic bacteria liquor. A mixture of saccharide(s), acid(s), stabilizer and water are heated and sterilized, and then cooled and held at 40°C or so to prepare a molasse solution. Independent of preparing the stock solutions, stock powder of Lactobacillus brevis subsp. coagulans is suspended in a physiological saline, and this suspension is inoculated into an agar medium for lactic bacteria followed by conducting a culture for 72 h, and the resultant Lactobacillus brevis subsp. coagulans colony is inoculated into a polypeptone yeast medium, and the resultant culture fluid is transferred to and inoculated into a sterilized glucose-incorporated cow milk medium to conduct a clean culture to produce a Lactobacillus brevis subsp. coagulans liquor, which is then mixed with the molasse solution and the lactic bacteria liquor (the lactic bacteria liquor and Lactobacillus brevis subsp. coagulans liquor account for about 10-wt.% and 1wt.% of the total, respectively) followed by addition of a spicery.