The objective of this study was to evaluate the potential of three probiotic microorganisms lactobacillus plantarumlactobacillus casei and lactobacillus acidophilus to produce probiotic kiwifruit juices. For this purpose, kiwifruit juice was inoculated with 7 log cfu/ml of each microorganism and the changes in bacterial cell viability, physicochemical properties and sensory characteristics of the beverages were monitored during a 72-h fermentation period at 37 ° C and a subsequent 4-week storage period at 5 ° C. The results showed that the viability of all the strains was improved significantly over the fermentation period and reached a pick at the first week of the storage period; however, as the storage period prolonged, the viability of the microorganisms decreased steadily. Notwithstanding this, at the end of the storage period, the viable cell counts of L. delbrueckiiL. plantarum and L. acidophilus were 8. 4, 8 and 7. 1 log cfu/ml, respectively, which are higher than the minimum requirements of the probiotic status. The findings revealed that the pH, total sugar content and brix of all the beverages decreased steadily during both fermentation and storage periods whereas the acidity increased. The greatest changes in physicochemical properties were observed in the beverage containing L. plantarum, followed by the samples fermented with lactobacillus casei and lactobacillus acidophilus. Although the sensory acceptance of the probiotic beverages was significantly less than the control sample, they all received desirable sensory scores at the end of the storage period. In conclusion, it is possible to develop probiotics kiwifruit juice using each of the three microorganisms, although the results obtained for L. plantarum were more promising.