Probiotics have been used to improve the health of humans and animals on various aspects. Their benefits include improving the intestinal microflora balance, enhancing immune system, preventing cancer, treatment of diarrhea, allergic diseases, antagonistic activity against pathogens. Some of them have clinical trials such as Irritable bowel syndrome and cholesterol. Food products with probiotics are increasing recently with the recognition of its profits. The viability of probiotics is an important character in these products. This article is mainly about the factors need to been considered when research and develop food with probiotics such as strain selection, add lever, the effect of food ingredient and environment factors, especially their stability during storage time.