The present evidences emphasize the health benefits of some microorganisms. In this regard, probiotics are currently among the most studied beneficial microorganisms (Cassani, Gomez-Zavaglia, & Simal-Gandara, 2020). Lactic acid bacteria (LAB) are a diverse group of microorganisms, having the ability to produce lactic acid as the main product, which prevents the proliferation of food spoilage bacteria and pathogens. They are Gram-positive, nonspore forming, cocci or rods, with the ability to secrete a variety of antimicrobial compounds, for example, organic acids, bacteriocins, etc. (Quigley et al., 2013). LAB are normal inhabitants of the healthy gut microbiota in animals and can be found in the milk and dairy products such as cheese. Lactic acid bacteria are the most commonly used probiotics in the food. Nowadays, the development of novel probiotic-based foods has gained more attention. Probiotics display several health benefits by affecting the intestinal flora and permeability, modulating the immunological parameters in the body, and producing bioactive or regulatory metabolites (George et al., 2018). Nowadays,