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The objective of the research was to evaluate the effect of three concentrations of cabuya honey (55o, 65o and 75 oBx), previously standardized and applied to 7.5%, in the physic – chemical and microbiological behavior of a natural yogurt with and without the Lactobacillus acidophilus probiotic. Acid – lactic and soluble solids behavior was evaluated as physicochemical factors, and the growth of bacteria acid – lactic as microbiologically factor, comparing with the behavior of control groups (yogurt with sucrose to 9% with and without probiotic) for a storage time of 30 days. The results indicated that the experimental groups of yogurts with honey to 55 and 65 oBx (with and without probiotic) haven’t significant difference in their acidic behavior – lactic and microbiological (p < 0.05). Better stability acid – lactic was had in the presence of probiotic, generating better growth of BAL with counts near 1012 CFU / mL with increasing trend at the end of the evaluation time, ensuring the viability of the probiotic. It was concluded that cabuya honey to 65 oBx has a greater influence on the improvement of acid – lactic stability and stimulate the growth of probiotic in yogurt, obtaining a symbiotic product.

Influence of concentration of Furcraea andina “cabuya” honey in the microbiological and physic – chemical behavior of a natural probiotic yogurt