Пробиотици в храненето днес
Probiotics in current nutritional practices

Summary/Abstract: Currently probiotics are implemented as constituents of the therapeutic strategy in the treatment of numerous diseases. Their intake is realized through functional foods and as ingredients of various food supplements. The paper presents an overview of microorganisms families and species incorporating strains with probiotic potential - – Lactobacillus, Bifidobacteria, Propionibacteria, Leuconostoc and many others. The functional, biochemical and physiological properties and effects on the organism determining the health claims of probiotic foods and supplements are formulated – apathogenicity, adhesion on mucosa, hypocholesterolemitting, antimicrobial, immunogenic, anticarcinogenic and other effects due to the normalization of balances in the untestinal microbioma. Codex Alimentarius requirements to the methodology for determination of strains probiotic features are presented. Original probiotic foods are quoted, traditional for various countries and regions in the world, as well as current functional foods containing probiotics that are of great importance for the health prevention targeted of healthy population as well. A brief review is presented of diseases where probiotics intake successfully contributes to the effect of classic therapeutic procedures.

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