THE PROBIOTIC CULTURES AND THEIR CHARACTERISTICS

The data on the probiotic cultures used in the manufacture of the probiotic fermented dairy products, the criteria of their selection related to the safety, technology, characteristics and positive effect on consumers' health are presented in the article. The basic properties which the probiotic microorganisms should possess are listed. The physiological effect of Lactobacillus, Bifidobacteria, Striptococcus probiotic strains is described.