: Functional foods are current market trends beneficial for consumers. Among these foods, kefir and kombucha stand out for their probiotic potential, both are composed of lactic acid bacteria (LAB), acetic acid (AAB) and yeast (Y). Kefir is a fermented beverage from the Caucasus made of kefir grains. Kombucha is also a beverage from China, formed from the combination of “SCOBY” with tea from Camellia sinensis. The use of fruits is a way to make these beverages more attractive to the market. Jabuticaba (Myrciaria jaboticaba) is a Brazilian fruit with a bittersweet flavor that has phenolic compounds, anthocyanin, and others. Thus, the objective of this work was to produce two jabuticaba drinks: kefir + jabuticaba, kombucha + jabuticaba and analyze the storage parameters. Colony counts were analyzed for 30 days in refrigeration. Titratable acidity was determined by titration with a 0.01N NaOH solution (phenolphthalein indicator), total soluble solids content determined by refractometry and pH determined using a potentiometer, all techniques described in AOAC, 1995. For the brix there was a drop from 8 to 5 °Brix in the kefir-based beverage, whereas in the kombucha-based beverage there was an increase of 11.1 to 12.5 °Brix after 30 days. The acidity of kombucha ranged from 7.9 to 9 and of kefir from 7.8 to 7. There was an increase in the pH of the two formulations, for kefir: from 3.42 to 3.53 and for kombucha from 3.37 to 3.49. For the colony count of the kombucha formulation in zero time, LAB: 3.1x1010, AAB: 2.5x109 and Y: 7.75 x 1010 for the kefir formulation, LAB: 1.3 x 1010, AAB: 1.25 x 1010 and Y: 3.4 x 1010. These results demonstrate that both beverages have an interesting potential, however more studies are needed to analyze its commercial viability.