The main biological properties of lactic acid bacteria promising in the production of fermented milk products for prophylactic purposes

Abstract

The article provides information on the use of lactic acid bacteria in the production of fermented milk products (drinks) for prophylactic purposes. The important antimicrobial and biological properties of lactic acid bacteria are presented, according to which active strains of lactobacilli are selected and identified during screening, which are promising as ferments for obtaining bioproducts (drinks) of probiotic value. From literary sources, the article presents the high efficiency and safety of the use of probiotic lactic acid bacteria in use as ferments to produce fermented milk bioproducts with high antagonistic activity, high bacteriocin-producing activity, high adhesive activity, flavoring properties, and synthesis of vitamins. Thus, studies on the creation of fermented milk products with a specific composition and properties will give the product therapeutic and prophylactic properties due to the inclusion of probiotic strains in their composition. The development and creation of new domestic starter cultures in Kazakhstan is an urgent area based on strains of lactic acid bacteria isolated mainly from natural local national fermented milk products, as well as the development of combined therapeutic and prophylactic products (drinks) with the use of probiotics and vitamin-mineral substances.