Abstract
The review outlines the achievements in the field of research and identification of the kurunga and koumiss microflora. These are mixed fermentation sour milk products with similar healing properties. The paper represents information on the structure of spontaneously formed natural communities of the drink microflora and the probiotic properties of the cultures isolated. It has been found that the cultures isolated are bile- and acid-tolerant, exhibit high exopolysaccharide synthesizing activity, as well as cholesterol-degrading and antibiotic activity. The koumiss’ ability to inhibit angiotensin-converting enzyme is shown.
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