Probiotic properties of heterofermented milk products

Abstract

Information is presented on the study of the probiotic properties of fermented milk products of heteroenzymatic fermentation, namely their antimutagenic, hypocholesterolemic, antioxidant activity, and the ability to suppress pathogenic and conditionally pathogenic bacteria. Data on the effective use of koumiss, kefir, chegen, kurunga in the treatment of acute intestinal infections, their ability to limit the intensity of peroxide metabolism are presented. Thus, their bactericidal action against tubercle Bacillus, Escherichia coli, Bacillus fastidiosus, Pseudomonas aeruginosa, Leuconostoc mesenteroides, Candida albicans, Staphylococcus aureus, etc. was established.the data of clinical trials proving their influence on the normalization of human lipid metabolism are Presented. Antioxidant effect is associated with the action of vitamins C, E, polyunsaturated fatty acids, etc. produced by the microflora of dairy products. Many researchers indicate that multicomponent probiotics have a high adaptive potential in the conditions of the gastrointestinal tract. Thus, artificially created communities of lactobacilli isolated from spontaneously formed microflora of "artisanal" fermented milk products exhibit antimirobial action against pathogenic microflora.