Probiotics are defined as live microorganisms that have beneficial effects on their hosts when administered in adequate amounts. For having beneficial effects of probiotics, it is necessary that probiotic microorganisms maintain the adequate number of viable cells during the shelf life of the product as well as during the gastrointestinal (GI)-tract transit after consumption. It was reported that one of the new methods is microencapsulation technique to enhance the survival of microorganisms used in production of probiotic food. Mostly, techniques of extrusion and emulsion have been used as a microencapsulation method. In this review, it was informed about microencapsulation techniques used in food production, new alternative methods and some researches.