Lactic acid microorganisms for prophylaxis of the E. coli infections

Different approaches to the prophylaxis of infections with E. coli in the production of the traditional fermented milk products and functional foods are summarized by the authors of the article. The approaches include regular consumption and application of microorganisms with probiotic effects including antibiotic activity against E. coli in the production. The results of their own research works and systematization of existing knowledge about antagonism of various lactic acid microorganisms included in the compositions of the starter cultures and bacterial preparations applied in the production of both traditional fermented milk products and functional foods were used in the preparation of the article.

lactic acid microorganisms, functional food products, antibiotic activity