Increased use of lactobacilli as dietary supplements has emphasized the need for preparations of those cultures that possess the attributes of cell viability. resistance to bile and capability of establishing in the intestinal tract. Incompatibility of different species of lactobacilli may limit development of products designed to overcome objectionable, or impart improved flavor to cultured foods. Stresses that are imposed on cultures during their preparation and distribution must minimize damage to cells which would detract from the foregoing characteristics.