We evaluated the viability of Lactobacillus rhamnosus in avocado paste during storage period by verifying the content of bioactive compounds in it. Therefore, the following analyses were performed: pH;centesimal composition; color; L. rhamnosus, yeast and mould count; standard plate count of mesophilic aerobic bacteria and psychrotrophic microorganisms. The quantification of bioactive compounds, such as flavonoids, was expressed as mg rutin 100 g^-1; total antioxidant activity was expressed as % reducing DPPH; and total phenolic compounds were expressed as mg gallic acid per 100 g sample. L. rhamnosus remained constant during refrigerated storage period with a mean of 9.03x10⁷ CFUg^-1 for 40 days. Thus, it was possible to develop avocado paste with probiotic potential and commercial viability using L. rhamnosus with desirable amounts of bioactive compounds and no microbial contamination.