Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes, complex organic catalysts, which are produced by microorganisms such as molds, yeasts or bacteria. Lactic acid bacteria (LAB) are one the most applied bacteria in food fermentation. This work aimed to develop a fermented drink diversifying the quantities of Lactobacillus acidophilus inoculum (1% and 2%) and prebiotic fiber (0%, 2% e 4%), using 7% of total dry extract of whey and 5% p/v of sacarose, completing 6 Treatments. After the fermentation, 10% p/v of fruit salad pulp was added and the probiotic cell count were determinated at 6 ºC of storage during the period of 0,7,14,21 and 28 days. The 6 Treatments demonstrated significant differences considering the Lactobacillus acidophilus cell count, which initiatlly were 10,700 log UFC/mL to 10,160 log UFC/mL. After 28 days the Lactobacillus acidophilus viable cell count in the 6 Treatments decreased (7,330 log a 8,493 log UFC/mL), therefore they were above the minimum count of 7 log UFC/mL. The result of the microbiological analysis, demonstrated that all the products were in accordance to the limits recommended for the microbiological quality of fermented or cultured by the Brazilian Legislation. All the samples demonstrated 70% of acceptability for the attributes of colour, flavor, aroma and consistency, with the exception of the Treatment 06, and the lacteal drink resultant from the Treatment 01( fermented beverage with 1% of LAB inoculum) pointed out the best requirements to be produced in an industrial plant dimension.