BOTBAYEVA ZH.T, BEKTURGANOVA A.A., OMARALIYEVA A.M., SAFUANI ZH.E AND MASHANOVA, N.S
Abstract
The paper discusses the issue of using natural symbiosis of ayran for making a functional product. As a result of studying the microflora of national drinks, microorganisms with a broad spectrum of antagonistic activity on pathogenic and potentially pathogenic microorganisms have been found.