Probiotics and prebiotics as the basis of functional nutrition
Keywords: bifid bacteria, symbiosis, immune system, fermented milk products, normal microflora, probiotics, prebiotics, prevention, body resistance, functional nutrition.
The article presents the rationale for the use of fermented milk products containing probiotics and prebiotics for the prevention of diseases of the gastrointestinal tract. A method for preparing a functional fermented milk drink with prebiotics that helps normalize the intestinal microflora is also presented. The urgency is due to the wide spread gastrointestinal diseases among the population of the Republic of Kazakhstan, due to lack of nutrients essential for development of normal intestinal flora, and also with the instability of some types of probiotics, which reduces the efficiency of their use.