Probiotics are “live microorganisms, which when consumed in adequate amounts confer health benefits to the host”. However, in order to exert the desired effects, it is necessary that, when consumed, they resist passage through the human gastrointestinal tract, in addition to exposure to the processing and storage environment. As an alternative to maintaining probiotic resistance to adverse conditions is the microencapsulation combined with the use of prebiotics, which are selective fermented ingredients that allow for specific alterations in both the composition and the activity of the gastrointestinal microbiota that confer benefits to the host's, welfare and health. In this context, the objective of this study was to evaluate the viability of Lactobacillus acidophilus LA-5 in pectin microcapsules (1%) added from different prebiotic sources (rice bran, inulin and hi-maize) to 10% when compared to microcapsules containing only pectin 1%, both produced by the technique of internal ionic gelation. Microcapsules were produced according to Poncelet (1992) and Holkem (2016) and evaluated for storage at different temperature conditions (-18 °C, 7 °C and 25 °C) for 120 days, in addition, the resistance of the microparticles to the simulation of passage through the gastrointestinal tract was evaluated (Madureira et al., 2011). As for storage at different temperatures, it was observed that at 25 °C all treatments remained viable during the 120 days. Already at the temperature of 7 °C, only the treatment containing pectin + rice bran presented viability in the same period. Meanwhile, at the temperature of -18 °C, the highest viability was achieved in the pectin + hi-maize and pectin + rice bran treatments for 90 days. In addition, the microcapsules showed resistance against the simulated gastrointestinal conditions. Thus, it is concluded that the use of prebiotics associated with microencapsulation is a viable alternative in increasing the protection of probiotic microorganisms.