## 1 Introduction  
Dairy products contain a large number of proteins and are an important source of exogenous amino acids that influence metabolic processes and bring important benefits to the consumer's health [1]. There is an increased interest in producing fermented milk drinks with nutritional properties which benefit consumers' health [2]. Kefir has an acid-alcoholic taste [3] produced as a result of acid and alcoholic fermentation [4; 5]. The fermentation process plays an important role because the volume of calcium, vitamins, and amino acids increases [6; 7]. Following the studies carried out, it was concluded that kefir contains numerous substances beneficial to health that have antioxidant, antimicrobial, and anti-inflammatory properties [8; 9; 10; 11; 12]. In addition, kefir consumption lowers the risk of cardiovascular disease by attenuating the increase in protein C [13]. Current research is mainly based on functional foods that contain plant derivatives with antioxidant, antimicrobial, anticancer, and anti-inflammatory properties [14; 15]. Traditional uses for lavender (_Lavandula angustifolia_ [PERSON]) include culinary use, treatment of burns and skin wounds, and relief from headaches and digestive problems [16]. Moreover, lavender has antioxidant, antimicrobial, antispasmodic, antidepressant, analgesic, and carminative properties for various diseases [17; 18]. Numerous antibacterial,antioxidant, and insecticidal activities are present in lavender volatile oil [16; 19]. The most important constituents of the volatile lavender oil are 1,5-Dimethyl-1-vinyl-4-hexenyl butyrate [17], camphor, cineole, terpineol, and borneol [20]. The antimicrobial properties of lavender and lavender volatile oil have been studied by various researchers in recent years. The capacity of volatile lavender oil to prevent _Listeria innocua_ (Gram-positive) was shown in the study by [PERSON] et al. in 2016 [21]. In 2021, [PERSON] et al. showed that volatile lavender oil has antibacterial properties against antibiotic-resistant strains of _Klebsiella pneumoniae_ without cytotoxicity on human lymphocytes [22]. Mint (_Mentha piperta_ L.) is used in gastronomy but also in the pharmaceutical and cosmetic industry [23; 24]. The volatile minit oil contains phenols and flavonoids, which have antioxidant and antibacterial effects. It is typically used to treat a variety of digestive illnesses, including diarrhea, intestinal inflammation, and nervous system issues [24; 25]. Numerous studies have shown that volatile minit oil can combat a wide range of germs, including _Staphylococcus epidermidis_, _Escherichia coli_, _Staphylococcus aureus_, _Enterococcus faecalis_, _Bacillus cereus_, and _Cronobacter sakazakii_[23]. In 2013, [PERSON] et al. showed that volatile minit oil contains menthol, alcohol, and terpen, these compounds giving it an antimicrobial character against _Escherichia coli_, _Pseudomonas aeruginosa_, and _Staphylococcus aureus_[26]. In 2019, [PERSON] et al. established the antimicrobial propriety of volatile minit oil due to its high menthol content [27]. According to [PERSON] et al. in 2020, the antibacterial action of minit flavoring in sweets and food supplements against _Staphylococcus aureus_ and _Escherichia coli_ may also help to avoid bacterial illnesses and lessen food contamination [28]. Fennel (_Foeniculum vulgare_ L.) is an aromatic and therapeutic plant [29] with antiinflammatory, analgesic, diuretic, and carminative properties [30; 31; 32]. In recent years, the real interest has begun to be given to volatile fennel oil obtained from its seeds [31]. Volatile fennel oil has a hepatoprotective, anti-inflammatory [30], antioxidant, antimicrobial [33], and antifungal character [29]. The flavonoids, phenolic compounds [32], phenylpropanol derivatives, and monoterponoids [30], as well as trans-anethole, fenchone, estragole, and a-phellandrene, are the most significant components of volatile fennel oil [34]. Numerous research has shown that volatile fennel oil has antibacterial properties. [PERSON] et al.