Functional foods are part of a daily diet that, in addition to basic nutritional properties, have an effect beyond nutritional value on community health (Rivera-Espinoza & Gallardo-Navarro, 2010).Probiotic food products are the main and the most important functional foods which comprise about 70 percent of these products (Granato et al., 2010). Production of probiotics foods with sufficient amounts of live microorganisms at the time of consumption is very important issue. Many factors affect the survival of probiotic microorganisms during the production process and storage time (Santosa et al., 2006). Various investigations have
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