Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La- 5 probiotic culture: M1 - with passion fruit concentrated juice (PJ); M2 - with PJ and prebiotic fibre inulin; M3 - with frozen passion fruit pulp (PP); M4 - with frozen guava pulp (GP); M5 - with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g -1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g -1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned because inhibition of probiotic strains might occur.