ABSTRACT
The term probiotic was technically defi ned as “live microorganisms which upon ingestion in certain numbers exert health benefi ts beyond inherent nutrition” (FAO/ WHO 2001). This defi nition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defi ned to contain healthpromoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modifi ed to become functional.
