الفهرس 
EFFECT OF CAMEL MILK IMMUNE PROTEINS ON PROBIOTIC BACTERIA IN EGYPT AND SUDAN
ABSTRACTOnly 14 pages are availabe for public view
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Abstract
Camel milk has always been known for its valuable nutritional properties as it contains a high proportion of antibacterial substances that is found naturally in camel milk, or derived by lactic acid bacteria (LAB). Therefore, this study was carried out to evaluate the impact factor of camel whey proteins on the behavior of LAB that were isolated from different sources; namely; camel and cow milks. As consequently, the bacteria that showed the best aspects, was selected to further approaches elaborating to be used as adjuncts at dairy implantation. For this propose, fifty-eight lactic acid bacteria species (41, 17 isolates were obtained from camel milk and cow milk, respectively) were isolated from 14 camel milk samples and 5 samples of raw cow milk and 2 samples from zabady, were collected from different regions in Egypt and Sudan, followed by pre-identification using phenotypic and genotypic methods using rep-PCR techniques. All LAB strains isolated from both camel and cow milk were then examined to grow at constant concentration of camel milk whey and its ability to grow was determined via optical density during 24 hours of incubation. Then after, LAB that had the best aspects, was subjected to probiotic criteria and finally, the resulted characteristics were implemented to produce some innovated fermented products (Yogurt)