Probiotic microorganisms are defined as “live microorganisms, which when consumed in adequate amounts, confer a health effect on the host” (FAO/WHO, 2001). They prevent gastrointestinal infections, diarrhea and inflammatory bowel disease, decrease serum lipids and improve the immune system owing to anticarcinogenic, antibacterial and antimutagenic effects (Lee and Salminen, 2009 and Tannis, 2008). Probiotic microorganisms show these beneficial effects when a food contains an adequate number (106–107 cfu/g) (Lapsiri, Bhandari, & Wanchaitanawong, 2012).