Today’s people examine the relationship between health and nutrition more and show sensitivity about healthy nutrition. In this regard, probiotics are one of the healthy dietary ingredients that has arised in recent years. Scientific studies have demonstrated the beneficial effects of probiotics on human health, and products containing probiotics have started to be promoted on the food market. While probiotic-rich diets are recommended for today’s people, there are applications that reduce the activity and number of probiotics present in the food industry. It is also known that commonly consumed spices and some edible herbs are naturally a potential source of small molecular weight antimicrobial agents. Because of the growing demand for natural foods with some functional and antimicrobial properties, the idea of using plants or their extracts in food manufacturing is becoming increasingly popular. In addition, with the ongoing COVID 19 pandemic, the unconscious and uncontrolled oral use of food supplements containing antimicrobial herbal extracts has grown massively. These, however, may have an antagonistic impact on probobiotic microorganisms present in foods. Apart from harming beneficial bacteria in foods, there is always the risk of damaging probiotic microorganisms as bacteriostatic or bactericidal agents if these herbal antimicrobial components reach the colon. In this study, antimicrobial effects of naturally occurring antimicrobial compounds in spices and herbs on probiotic bacteria were compiled.