Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

► Apple and banana fibers increased the probiotic viability during shelf-life. ► Fibers increased the short chain and polyunsaturated fatty acid contents. ► Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ► The amount of α-linolenic acid was increased by banana fiber.