Bifidobacterial food applications are limited since bifidobacteria are sensitive to e.g. aerobic and acidic conditions prevalent in many food matrices. Especially in vegetable- and fruit based food matrices the low pH and the presence of organic acids in high levels are inhibitory to bifidobacteria. To enable the incorporation of bifidobacteria e.g. into fruit juices their stability during a long-term storage in fairly low pH conditions and in the presence of various organic acids needs to be improved.