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003			EG-GICUC
005			20260303092229.0
008			260218s2025 ua a|||frm||| 000 0 eng d
040			_aEG-GICUC _beng _cEG-GICUC _dEG-GICUC _erda
041	0		_aeng _beng _bara
049			_aDeposit
082	0	4	_a636.2142
092			_a636.2142 _221
097			_aM.Sc
099			_aCai01.07.07.M.Sc.2025.Am.C
100	0		_aAmira Mahmoud Abdel-Magid Bakr, _epreparation.
245	1	0	_aCharacterization and evaluation of probiotic lactic acid bacteria isolated from human and cow's milk for potential use in whey beverages / _cby Amira Mahmoud Abdel-Magid Bakr ; Supervisors Dr. Fawzia Hassan Ragab Abd Rabo, Dr. Fouad Mahmoud Fouad Elshaghabee, Dr. Ashwak Abdel Moneim Hassan.
246	1	5	_aخصائص وتقييم بكتريا حمض اللاكتيك الحيويه المعزوله من اللبن البشري واللبن البقري للاستخدامات الحيويه لمشروبات الشرش
264		0	_c2025.
300			_a149 pages : _billustrations ; _c25 cm. + _eCD.
336			_atext _2rda content
337			_aUnmediated _2rdamedia
338			_avolume _2rdacarrier
502			_aThesis (M.Sc)-Cairo University, 2025.
504			_aBibliography: pages 111-140.
520		3	_aThis study was designed to characterize the probiotic potential of a novel strains isolated from Egyptian human´s and cow´s milk, both of which are considered rich sources of beneficial bacteria, and to explore the biotechnological applications of those isolates. Hence, A total of 40 human and cow milk samples were collected manually, Isolation and identification were conducted. The isolates were evaluated for key probiotic attributes, including antimicrobial activity, simulated gastric juice resistance, and safety assessment. Based on the 16S rRNA sequence; isolates C3, C7, and H9 were identified as Enterococcus durans while, C10 and H5 were identified as Enterococcus hirae. On the other hand, C1, H1, and H7 were identified as Enterococcus faecium and C12, H12 were Lactococcus lactis. Furthermore, C4, C8, H2, and H14 were identified as Pediococcus pentosaceus, Lacticaseibacillus rhamnosus, Enterococcus mundtii, and Enterococcus lactis, respectively. All strains exhibited high rates of survival in simulated gastrointestinal fluids, resist to lysozyme and were able to assimilate cholesterol ranging from 21.35 to 38.50%. Antagonistic assay demonstrated that all strainsexhibited strong inhibitory activity against pathogenic bacteria supporting its potential as a probiotic with antimicrobial properties. Isolates from cow milk demonstrated significant tolerance during cold storage especially Enterococcus faecium strain C1, Enterococcus durans strain C3, and Lacticaseibacillus rhamnosus strain C8. Cold storage resistance experiment revealed Enterococcus faecium C1, Enterococcus duransC3, and Lacticaseibacillus rhamnosus C8 effectively survival throughout the storage, highlighting its potential for functional dairy applications as a novel starter culture and co- culture. Thus, nine formulations of a fermented whey mango beverage were carried out and compared to non fermented whey supplemented with mango juice. No significant differences (p ≥ 0.05) were observed in the chemical composition; whereas significant differences (p ≤ 0.05) were in pH. Concentration of total phenolic content was ranged from (51 to 125.02 mg GAE/g), while antioxidant activity was significantly increased in fermented whey beverages by C3 strain (86.7%) compared to control sample (60.52%). Organic acid metabolites especially lactic and acetic acids were present in large amounts in all the fermented whey samples. Furthermore, the fermented whey mango beverages provided a favorable environment for the growth of probiotic bacteria; the bacterial count during the storage period exceeded 7 logs CFU/ml, which was significantly higher than the minimum therapeutic dose. Sensorially, the addition of probiotic strains C4, C8, H7 and H9 significantly (p ≤ 0.05) improved the final product's structural qualities, color and sensory acceptance. These findings collectively suggest that Enterococcus faecium strain C1, Lacticaseibacillus rhamnosus strain C8, Enterococcus mundtii strain H2 and Enterococcus hirae strain H10 possesses desirable probiotic characteristics. Additionally, utilization of different LAB isolates from either human or cow milk with adding fruits to whey supplements could be a viable alternative for creating nutritious whey beverages and could be recommended for consumption.
520		3	_aتم في هذه الدراسة عزل 27 سلالة بكتيرية من لبن الأم واللبن البقري المصري، وتم تعريف أربع عشرة عزلة منها باستخدام تقنية التسلسل الجيني لجين 16S rRNA. تم التأكد من أمان وسلامة هذه العزلات، ثم تقييم خصائصها الداعمة للحيوية. وقد أظهرت النتائج أن السلالات المختبرة تمتلك خصائص حيوية واعدة، ومن ثم تم اختيار تسع سلالات بكتيرية متميزة لاستخدامها في إنتاج تسعة مشروبات وظيفية قائمة على شرش المانجو. تم إجراء اختبارات حسية، وكيميائية، وميكروبيولوجية على هذه المشروبات، و أظهرت النتائج قبولًا حسيًا مرتفعًا، بالإضافة إلى احتوائها على نسب عالية من المركبات الفينولية ومضادات الأكسدة. كما أثبتت معظم السلالات قدرة جيدة على البقاء والنمو داخل المشروبات أثناء فترة التخزين لمدة عشرة أيام.
530			_aIssues also as CD.
546			_aText in English and abstract in Arabic & English.
650		0	_aDairy Science
650		0	_aالألبان
653		1	_aBioactive compounds _aHuman milk _aLactic acid bacteria _aMolecular identification _aOrganic acids profile _aProbiotic properties _aSensory assessment _aWhey-mango beverage _aالمركّبات النشطه حيويا _aلبن الام
700	0		_aFawzia Hassan Ragab Abd Rabo _ethesis advisor.
700	0		_aFouad Mahmoud Fouad Elshaghabee _ethesis advisor.
700	0		_aAshwak Abdel Moneim Hassan _ethesis advisor.
900			_b01-01-2025 _cFawzia Hassan Ragab Abd Rabo _cFouad Mahmoud Fouad Elshaghabee _cAshwak Abdel Moneim Hassan _dTaha Abd EL- Halimnassib _dElham Mostafa El-Sayed _UCairo University _FFaculty of Agriculture _DDepartment of Dairy Science
905			_aShimaa _eEman Ghareb
942			_2ddc _cTH _e21 _n0
999			_c178592