The microencapsulation of probiotic in lipid matrix represents a promising alternative for intestinal delivery. The aim of this study was to evaluate the influence of Lactobacillus acidophilus (La) in free form and in solid lipid microparticles (SLMs) produced by spray chilling, when incorporated in fruit pulp. Analyses of probiotic survival in avocado, lemon and melon pulp during 28 days of storage at -20 and 4°C, pH and soluble solids were carried out. The pH values were 2.39; 5.43; 5.76 and soluble solids content were 10.19; 9.3; 8.2°brix for lemon, avocado and melon pulp respectively. The lemon pulp had the lowest viability, where no viable cell was maintained after three days of storage that is related with the low pH. The melon pulp with SLMs shown reduction of 1.51 and 1.31 logarithmic cycles at 4°C and -20°C, and when micro-organisms was incorporated in free form, the reduction was 2.44 and 2.96 for refrigeration and freezing temperature. In the case of avocado pulp stored at 4°C, La counts decreased 0.85 and 2.86 regarding the addition of MSLs and of the free micro-organisms, respectively. Furthermore at -20°C the reduction was 1.16 logarithmic cycles for pulp with SLMs and 2.68 for pulp with free bacteria. The avocado pulp was considered more feasible for La survival in relation to melon and lemon pulp, and the SLMs ensured greater viability of probiotic during storage. Thus it can be concluded that the SMLs are efficient for protection of the probiotic.