Immunoprophylaxis of the infection diseases with the aid of fermented milk products

Multistage approach to the immune prophylaxis with the help of fermented milk products is discussed using scientific researches of the domestic and foreign scientists including medical men and dairy technologists who study actions of probiotics from many sides. Having summarized results of their own works related with antagonistic activity of the lactic acid cultures against technically unfavorable pathogenic and conditionally pathogenic microflora the authors of the article offered to consider antibiotic activity with the help of production of bacteriocines as a separate level of the multilevel approach of the immunoprophylaxis.

fermented milk products, probiotic microorganisms, food value, metabolic activity, antagonistic activity, technically unfavorable activity, pathogenic and conditionally pathogenic microorganisms, bacteriocines, cell and humoral immunity, gastro-intestine canal