BackgroundAccording to the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), probiotics are viable microorganisms providing the human body with many benefits if consumed sufficiently (1). Probiotics are generally of human resources and known as nonpathogenic bacteria (2,3). The most common bacteria used as probiotics are driven from lactic acid bacteria family and can normally be found in dairy products such as yoghurt, cheese, etc. Traditional dairies are full of such organisms. Naturally, the lactic acid bacteria are residents of the human gut and have a long history in fermentation products (4). The genus Lactobacillus bacterium, as a lactic acid bacterium, has attracted more attention than do other species of the family (5).According to the definitions of International Dairy Federation (IDF) and the International Organization for Standardization (ISO) in 2008, the lactic acid bacteria are gram-positive, immobile, non-spore forming, catalasenegative, negative nitrate reduction, and cytochrome oxidase negative. All of them have fermentative metabolism and are strongly saccharolytic. The most important lactic acid bacteria in the dairy industry belong to the Pediococcus, Lactobacillus, Leuconostoc, Lactococcus, and Enterococcus species (6).Although such bacteria have many advantages for human body, they may be missing in industrially-produced dairy products, so it seems to be necessary to detect and extract such bacteria from traditional products and to utilize them in products manufactured by large industrial plants. The results of the studies conducted in this area have demonstrated that traditional dairy products contain more probiotics than do their industrially-made counterparts. As a result, it would be beneficial to add