Abstract: Dairy products containing lactic acid bacteria are often consumed because of the health-promoting activities of some strains of these bacteria as probiotics. It is important that these strains survive the acidic environment of the product since only microorganisms that are alive can be functionally active. This report describes the potential of luctulose to improve the survival of available probiotic strains in yoghurt. Yoghurt with and without lactulose were produced in which these strains were present. The survival of the probiotic strains was monitored for 5 weeks at 4ºC. The main conclusions are: Lactobacillus rhamnosus and Bifidobacterium bifidum were found to be extremely stable during the 5 week storage period and survives slightly better the presence of lactulose

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