Spirulina powder contains vitamins A, E and all B vitamins, high-quality proteins, 18 of the 20 known amino acids, Ca and K as well as many essential minerals and enzymes. The current study was conducted to make healthy Spirulina probiotic labneh (SPL) by investigating the effect of adding Spirulina (Spirulina platensis) powder on physicochemical, microbiological properties, antioxidant activity and sensorial characteristics beside nutritional value compared to control. SPL was inoculated by Lactobacillus acidophilus and Streptococcus thermophilus. Added of microalgae to concentrated fermented buffalo’s milk by (0, 0.2, 0.4, 0.7 and 1% w/v) Spirulina individually. Spirulina probiotic labneh samples exhibited significantly (p ≤ 0.05) increased the viability of probiotic, higher levels of protein, dietary fiber and antioxidant activity, while lower syneresis than the control labneh. Vitamins B1, B9, and B12, as well as minerals like Fe, Zn, K, and Mg, were found to be higher in the SPL samples than in the control. The phytopigments increased with increasing levels of Spirulina with values ranging from 0.16 to 0.61 for chlorophyll a and from 3.10 to 4.89 for Phycocyanin. (Chlorophyll a, carotenoids) were increased with increasing the added levels from Spirulina comparing with control. Subsequently, it is recommended manufacture probiotic labneh with forficate by Spirulina as a potential source for phenolic and flavonoid compounds, phytopigments, vitamins, fiber and a high content of minerals.

T HE OBJECTIVE of this study was to produce stirred probiotic fermented milk fortified with fig (Ficus carica L.) to be a source of milk ingredients like milk protein, calcium, magnesium, vitamin B12 and probiotic bacteria. In addition to rich fruit ingredients such as dietary fiber, polyphenols, antioxidants and different minerals. Therefore, figs puree was added to the milk (5, 10 and 20%) and the results obtained showed that, samples of T3 (with 20% fig puree) have the highest values for dietary fiber and polyphenols, which were (0.61 g and 35. 85 mg GAE/100g) respectively. Also, these samples have the highest percentage of antioxidants, as they have the lowest value of IC 50 (13.89 mg/ml) and highest value antiradical power (ARP) (0.0719). Samples of T3 have the highest contents of K, Mg, Fe, Ca and P and their levels were 150.65, 15.37, 1.13, 248.75 and 136.95mg /100g, respectively. The addition of fig puree in different concentrations in fermented milk affected the growth kinetics of L. acidophilus, where led to a decrease in pH and an increase in titratable acidity, because of the increase activity of L. acidophilus , as fig is an excellent substrate for the growth of them. The maximum counts of L. acidophilus at fresh and after 15 days of storage at 4±1 ºC were 11.43 and 10.74 log cfu/ml for samples T3. Sensory evaluation showed that fig-fortified samples (T1, T2 and T3) were sensually acceptable compared to the control samples.

Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the most major source of bioactive ingredients. The total phenolic (TPC) and antioxidant content of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The total solid content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2°C for 21 days of soft cheeses were evaluated. The results revealed that the total phenolic contents in methanol extract were the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant activity. The inclusion of both probiotic strains and MPP improved cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity and total solids than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic-fortified cheese and MPP oriented functional food have acceptable composition and sensory features.

Effect of lactic acid bacteria (Lactobacillus rhamnoses, Lactobacillus paracasei and Lactobacillus acidophilus) as food additives on some parameters of Bombyx mori L. was carried out . Experimental product of Lactic acid bacteria was dissolved in distilled water to prepare one concentration (5mg/ml.) from bacteria in addition to yoghurt and milk. The obtained results showed that, Lactobacillus acidophilus occupied the first category for improving the most studied parameters of B. mori when comparing to control. Where the 5th instar larval weights were 2.159g compared to 2.002 g in control , effective rate of rearing recorded 82.00% compared to 78.00% in control and total haemolymph protein recorded 64.00mg/ml. compared to 60.99mg/ml. in control. Cocoon indices registered 1.101 g, 0.209 g and 18.98% for cocoon weight, cocoon shell weight and cocoon shell ratio comparing to 1.005 g, 0.177 g and 17.61% for the control respectively. INTRODUCTIONThe silkworm is the larva or caterpillar of the domesticated silk moth, Bombyx mori belonging to the Family Bombycidae. It is an important economic insect since it is the producer of silk. Sericulture or silk farming is the rearing of silkworms for the production of raw silk although there are several commercial species of silkworms, Bombyx mori is the most widely used and intensively studied.Probiotics are organisms and substances which contribute to intestinal microbial balance (Parker, 1974). Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating bacteria that includes species of Lactobacillus, Leuconostoc, Pediococcus and Streptococcus. Dietary LAB refers to those species and strains that are used in food and feed fermentation processes. The term LAB does not reflect a phyletic class, but rather a group of organisms that are defined by their ability to produce a common end product lactic acid from the fermentation of sugars. LAB have limited biosynthetic abilities, and require pre-formed amino acids, B vitamins, purines, pyrimidines and, usually a sugar as a carbon and energy source. These nutritional requirements restrict their habitats to those in which the required compounds are abundant (Oh et al., 2000). The gut probiotics are involved in the digestive utilization of feeds and detoxification of metabolite, stimulation of non-specific immune system.