Green tea and soy are rich sources of bioactive compounds that can be used to improve the health of consumers in food formulations. This study aimed to investigate the selective and inhibitory effect of soybean extract and green tea extract on some probiotic bacteria and indicator pathogens. To this purpose, the inhibitory and lethal effects of these extracts against probiotic bacteria L. acidophilus, L. plantarum, L. casei and L. rhamnosus and pathogens of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes were examined by microdilution method. The most resistant bacteria were also selected for the study of the prebiotic effect. The results of this study showed that Staphylococcus aureus was the most resistant bacterium to soybean and green tea and Salmonella typhimurium was the most susceptible bacterium to soybean and green tea extract. The results showed that soybean extract at 2% concentration had a stimulating effect on probiotic L. rhamnosus. MIC and MBC analysis of the extracts on probiotic bacteria showed that L. casei and L. acidophilus were the most sensitive to green tea extract and L. casei were the most sensitive to soybean extract. Due to the stimulating effect of soybean extract on L. rhamnosus bacteria and its lethal effect on pathogenic bacteria, this compound can be used as an appropriate in vitro study of the prebiotic effect.