The aim of this work was to evaluate the influence of various food and beverages on the viability of probiotic bacteria during passing through artificial digestion. As a model food, solutions with various concentrations of alcohol, sugar, salt, protein and acid were prepared. Different types of real foods and beverages were used as well. Viability in presence of food matrices was tested on monocultures of Lactobacillus acidophilus CCM4833 and Bifidobacterium breve CCM7825T and on mixed commercial culture with 9 different strains of probiotic microorganisms( Lactobacillus, Bifidobacterium, Streptococcus). The concentration and viability of probiotic bacteria was tested by cultivation assay and flow cytometry. In model foods, the best growth of was determined in the presence of 10% albumin and 10% ethanol. Survival of the probiotics delivered in different food matrices through a simulated gastrointestinal tract was quantitatively different. As the best food environment for probiotics complex food matrices such as pasta with cream sauce, chocolate spread and homemade beef broth were selected, followed by mixed vegetables, potato salad, salted chips, fruits and yoghurt. Among beverages the best option was milk, followed by black tea, coffee and Coca Cola. Probiotic microorganisms are more viable when consumed with meals than with beverages only. In general, the highest viability of probiotic cells has been observed in presence of foods containing high concentration of sugar and fat or their suitable combination. The increase of cell viability observed in such foods during model digestion may further contribute to the positive effect of probiotics on human health.