The aim of this project is to find probiotic strains produced by genus Bifidobacterium and Lactobacillus to expand assortment of functional foods and to propose manufacture technology of dairy products containing clinical effective probiotics number at t he end of guarantee. The first step will be test of individual strains resistance at low pH and in the presence of bile salts. The strains satisfying resistance criteria will be characterized from the point of view of saccharides and oligosaccharides fe rmentation as well as antimicrobial substances production and colonization ability. The determination of the cellular fatty acids profile and ribotyping will be used to characterize individual strains and confirmation of identity in the case of isolation the strains from complex ecosystems (ripening cheeses). We shall also probe suitable media for the determination of probiotic strains content in different varieties of cheeses and quark spreads at the same time. At the second phase will be selected str

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