This study aimed to evaluate the chemical and microbiological quality of white pickled cheese consumed in some districts of Minia governorate. In this study 24 samples of unpacked white pickled soft cheese were collected from different local markets in Minia Governorate. Samples were divided into six brands , each brand includes four samples, and analyzed chemically and microbiologically. Chemical analysis were 4.2-4.6 for pH , 3.0 -3.7 % titratable acidity , 43.3-54 % total solids , 18.1-25.9 % fat , 19.43-19.8% protein , 7.3 -11.3% salt , 7.0-8.6% ash , 0.25-0.27 % soluble nitrogen , 312-1651 mg/100g for calcium and 263-368 mg/100g phosphorus . Microbiological analysis data showed that the average of total aerobic bacteria was 4.8x10 5 ±1 10 5 cfu /ml . Lactococci , Lactobacilli , molds & yeasts and E.coli were 5.7 ± 1 10 3 , 1.6 ± 0.2 10 5 , 5.1 ± 0.35 10 5 and 3.7 ±0.1 10 1 cfu /ml, respectively . Results revealed that 58. 3 and 41.5 % of samples were positive for Coliform and Enterobacteriacae . The identified microbial groups also cleared that salmonella was the predominant of about 9% of the total tested groups . In conclusion, it should be taken in considered the urgent need to manufacture white soft pickled cheese with a criteria or standard method.

Background Ovarian cancer is the most lethal cancer in gynaecology. Surgery, chemotherapy, and radiotherapy are the most often used cancer-fighting strategies. Post-surgery infection is fairly prevalent, especially among people with insufficient immunity. Zinc oxide nanoparticles (ZnOnps) have amazing biomedical features as anticancer and antibacterial agents. Methods We investigated the behaviour of ZnOnps synthesized by green methods on ovarian cancers using established human ovarian cancer cell lines, besides the antibacterial action toward models of gram + ve and gram -ve bacteria. The cytotoxic effect of ZnOnps was calculated using a Sulforhodamine B (SRB) trial. Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were tested as models for gram + ve and gram -ve bacteria. The selected bacteria were subjected to concentrations of 20, 40, 80, and 100 μg/ml. Results The synthesized ZnOnps induced 50% inhibitory concentration (IC50) at a concentration of 27.45 μg/ml. The diameter of inhibition ranged between 20.16 ± 0.16 and 27 ± 0.57 mm for S. aureus and 25.66 ± 0.33 to 31 ± 0.33 mm for E. coli. ZnOnps antagonistic effect statistically differed with neomycin, cefaclor, and cefadroxil. Conclusions Green synthesis of ZnOnps is easily prepared, low cost, non-toxic, and eco-friendly. Their cytotoxic action on SKOV3 cells and their antibacterial characteristics pave the way to be an alternative therapy for ovarian cancer and S. aureus and E. coli infection.

Food spoilage represents a critical issue, only microbial spoilage contributes to 25% loss in the global food industry. Zinc oxide nanoparticles (ZnONPS) and magnesium oxide nanoparticles (MgONPS) serve much attention to their antibacterial activity besides their safety as generally recognized as safe (GRAS) agents that are approved to use in food technology. Concentrations of (25, 50, and 100 μg/ml) from ZnONPS and MgONPS were subjected to six common food pathogens and four probiotic bacteria. Results show well the antibacterial potential for all the pathogenic bacteria, with inhibition zone ranging between 20.200±0.374 to 36.4±0.400 mm for Gram-positive Staphylococcus aureus and Bacillus cereus and from 11.8 ±0.200 to 40.8±0.374 mm for Gram-negative E. coli, Salmonella sp., Serratia sp., and Pseudomonas sp. Selected nanoparticles did not affect probiotic bacteria belonging to Bifidobacterium.Here, we introduce green synthesis ZnONPS and MgONPS as preservatives and dietary supplements, their attractive properties of inhibiting foodborne pathogens and maintaining probiotics qualify them to be promising antibacterial agents in dairy industry.

Four strains of bifidobacteria ( Bifidobacterium angulatum ATCC 2238, Bifidobacterium animalis subsp lactis Bb12 , Bifidobacterium bifidum ATCC 2203, and Bifidobacterium bifidum LMG 10645) were studied for acid tolerance and growth in different types of mammalian milks . All studied strains grew at a wide range of pH , ranging from pH 2.0 -pH 6.5 . However the growth was quite low at pH 2.0 , it was in the range between (0.07 -0.12 optical density at 660 nm ) and slightly higher when the pH of the medium was raised to pH 3.0 , at this pH the growth was between ( 0.08 -0.18) optical density at 660 nm . On the other hand , at pH 4.0 the optical density was ranging between ( 0.90 -2.10 at 660 nm) . The higher growth rate was achieved at pH 6.5 , it was between (3.55-4.35) optical density at 660 nm. The studied strains were grown in human, cow, goat, buffalo, sheep and camel milks. All strains were able to grow at the six types of milk , the growth was in the range between 1.5 x10 6 cfu /ml (sheep milk ) -2.1x10 7 cfu /ml (cow milk ) a slight decrease was noticed when Bifidobacterium angulatum 2238 was grown in sheep milk . Bifidobacterium bifidum 2203 reached the count of 10 x10 9 cfu /ml in goat milk and the lowest growth was noticed in human milk . The slowest growth of Bifidobacterium animalis subsp lactis Bb12 was 7.5 x10 5 cfu /ml , it was found when it was grown in camel milk and the best growth was noticed in goat and sheep milks . Bifidobacterium bifidum LMG 10645 grew well in all types of milk except human milk , the growth rate was almost around 10 6 -10 7 cfu /ml ,whereas a slight decrease was noticed when they grew in human milk 5.9 x10 6 cfu /ml.