In Lactobacillus casei Shirota group, type 2 stool consistency (Sausage-shaped but lumpy) was decreased by 9.4% and type 3 (like a sausage but with cracks on its surface) was decreased by 5.7% while in control group, the figure of type 2 and type 3 stool consistency was 8.5% and 9.4%.