Immunoprophylaxis of infection diseaseswith the aid of fermented milk products

Multi-level approach to the immunoprophilaxis with the aid of fermented milk products is discussed on the bases of the systematized scientific research works of the domestic and foreign scientists who study action of probiotics from both medical and technological aspects.
Having summarized their own researches related with antagonistic activity of lactic acid cultures against technically harmful pathogene and pathogene in some cases microflore the authors offered to consider antibiotic activity as production of bacteriocines and as a separate level of the multilevel approach to immunoprophylaxis.

fermented milk products, probiotic microorganisms, food value, metabolic activity, antagonistic activity, technically harmful microflora, pathogenic microorganisms, bacteriocines, cells and humoral immunity, gastro-intestine canal