e aim of the study was to examine whether immobilization of Bi dobacterium infantis inside hydrogels could prolong their survival in fermented milkless beverages. e starter culture Streptococcus thermophilus was used to obtain fermented nonmilk beverages: oat, oat-banana, and oat-peach. e biota of beverages were supplemented with Bi dobacterium infantis cells, free and immobilized, in three types of spherical hydrogel particles: microcapsules with a liquid and gelled core, microbeads of 0.5 mm diameter, and beads of 2.5 mm diameter. As a carrier material, low-methoxylated pectin and alginate were used. Microbeads and microcapsules were obtained using extrusion techniques: vibrating and electrostatic method, and beads were obtained using manual method with a syringe. A signi cantly lower decrease in the count of cells immobilized in hydrogels compared to free cells was observed during storage of fermented beverages at 4°C. Microcapsules were more e ective compared to microbeads in terms of bacterial cells protection. e observed e ect was better for higher biopolymer concentration. e highest survival of the strain was noted in cells immobilized in low-methoxylated pectin beads of 2.5 mm diameter. Supplementing the biota of fermented beverages with microencapsulated bacteria did not negatively a ect the overall sensory quality of beverages during the entire storage period.