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In ensuring the proper functioning of the human body, an important role is played by the microorganisms that enter into it with symbiosis.  Between them and the microorganism - symbiote, special relationships are formed, including metabolism exchange, internal ecological relations are created, which is a prerequisite for the existence of the macroorganism. These microorganisms ferment nutrients that have not been digested in the upper gastrointestinal tract, forming a variety of chemical compounds that exert both a positive and a negative effect on the human body.  Disturbance of normal activity of intestinal microflora leads to serious physiological disorders and can be the cause of a number of diseases.  Therefore, the key to human health is, in particular, maintaining the gut microbiota in a normal state.  Most of the human gut microbial organisms are obligate anaerobes, optional anaerobes are presented in a much smaller number. In recent years, there has been a growing interest in dairy products containing probiotics and prebiotics. The article deals with the main tendencies of development of modern special purpose fermented milk products and the criteria for evaluation of promising probiotic cultures and the main factors that influence the ability of bacteria to survive and maintain activity in the product before entering the gastrointestinal tract. In this scientific work we use general scientific methods of research: analysis, synthesis, abstraction, monographic and special methods of research - statistical and calculation. Information base of the research - current legislative and regulatory acts of Ukraine, scientific works of domestic and foreign scientists, own observations of the authors.

PROBIOTICS AND THEIR ROLE IN THE PRODUCTION OF SPIRITUAL PRODUCTS OF SPECIAL PURPOSE