Probiotics has a long history of human use, and cultured diary products, for example, are traditionally consumed in several parts of the world. The FAO/WHO defines probiotics as 'Live microorganisms which when administered in adequate amounts confer a health benefit on the host' (FAO/WHO, 2001). Across the globe, about 20 probiotic strains, singly or in combination, mainly Lacotbacilli such as L.acidophilus, L. Casei, L. Reuterii and others.