This study intended to examine the growth and stability of Saccharomyces boulardii and Lactobacillus acidophilus in amla drink with the aim of formulation of probiotic drink and to analyze the nutritive value, sensory qualities and shelf life of the product. S. boulardii CNCM 1-745 and L. acidophilus MCC10307 were capable of growing in 15 per cent amla drink at natural pH, 30°C with 22°Brix and 5 per cent honey. | Amla as a potential substrate for production of probiotic drink
