Egyptian traditional cheese has a long history and still represent an important part of the Egyptian diet. A lot of scientific studies in probiotic topic is usually related to bacteria, in particular lactic acid bacteria, and there is lack of information about potentially probiotic yeasts, except Saccharomyces boulardii . In the current study, 50 samples of traditional Egyptian buffalo sweetened cheese randomly were collected from five local Egyptian markets for yeast isolation. Isolated yeast species were identified using API20 kits techniques and the most frequently isolates were genotypically confirmed identified using the variability in the ITS rDNA. Appropriate in vitro assays have been conducted to examine their probiotic potentiality counting acid and bile salts tolerance, stimulated gastrointestinal tract tolerance, cell adhesion/hydrophobic characteristics, killer toxin productivity and antimicrobial activity against some clinical and food borne pathogens. The incidence of the obtained yeast taxa was found to be; S. cerevisiae (25%), Wickerhamomyces anomalus (23%) , Pichia kudriavzevii (19%), Kluyveromyces lactis (17%), Geotrichum candidum (6%), Debaryomyces hansenii (4%), Candida tropicalis (3%), Cryptococcus neoformans (1%), Rhodotorula glabrata (1%) and Trichosporon cutaneum (1%). The most frequently isolates ( S. cerevisiae , W. anomalus and P. kudriavzevii ) exhibited high tolerance to bile salts elevated concentrations up to 2.0 %. W. anomalus could withstand the elevated bile salts concentrations and it was the most tolerable yeast isolate to intestinal juice environment. W. anomalus showed the lowest eradication from intestinal mucosa as indicated by the hydrophobicity average percentage 11.891% to xylene comparing to the P. kudriavzevii which showed the highest hydrophobicity average percentage of 46.185% to chloroform. Yeast isolates S. cerevisiae , W. anomalus and P. kudriavzevii (particularly W. anomalus ) were recognized as ideal potentially probiotic model having in vitro properties that make them favorable candidates for probiotic applications.

This study was carried out to evaluate the impact of dietary supplementation of probiotic (Diamond XP™) T1 or prebiotic (BioBoost TM) T2 on nutrient digestibility, rumen fermentation characteristics, productive performance and economic efficiency of Barki lambs. Lambs in control group offered a concentrate feed mixture (CFM) and clover hay without supplementation while, lambs in treatment (T1) and treatment (T2) were fed CFM supplemented with probiotic or prebiotic at rate of 10 g/ head/ day, respectively. Nine barki male sheep (47kg ± 2.5) were used for running metabolism trail. The animals were allocated into three equal groups. Three ruminally cannulated ewes (45 kg ± 3.2) were used to study the rumen liquor parameter, while growth performance trails were carried out with twenty four growing male Barki lambs (27.5 kg ± 0.75) used to determine the growth performance, feed conversion and economic efficiency.The obtained results could be summarized as follow: Animals given ration supplemented with probiotic recorded the highest values of (p<0.05) digestibility and nitrogen utilization followed by animals given ration supplemented with prebiotic, however those fed control ration had the lowest values. The same trend was observed with TDN and DCP values.No significant (p<0.05) differences among rations in ruminal pH values, were recorded while total volatile fatty acids (VFA's) concentration and microbial protein synthesis had significantly (p<0.05) increased with probiotic supplement. The control ration recorded the highest ruminal NH3-N concentration. A positive impact of probiotics (DFM) and prebiotic supplementation on nutrient intake, feed conversion ratio and economic efficiency have been recorded. It could be concluded that feeding lambs on rations supplemented with either probiotic (DFM) or prebiotic at 10 g/h/d has beneficial effects on rumen parameters, digestibility coefficients, growth performance and economic efficiency of growing Barki lambs.

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In the present study, wheat milling by-products especially with high fiber content (i.e. fine bran, coarse bran, brown shorts and white shorts) were used in replacing part of wheat flour to the production of high fiber bread. Our aim was to produce good quality wheat bread containing up to 10-20 % of dietary fiber (DF)by using some treatments (fermentation and autoclaving) of wheat by-products (branshorts) to optimizing the baking process. The breads containing 20 % wheat bran on a flour basis had low volume and poor crumb structure. Reduction of bran particle size improved crumb structure and mouth feel but the volume of the bread was not improved. Pre-fermentation of the wheat bran or shorts with yeast or with autofermentation improved loaf volume and crumb structure, and bread had added flavor.

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