Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56) respectively, while soluble nitrogen and amino nitrogen, were (42.51 and 50.48), (18.21 to 22.00) respectively. Total protein and its percentage in the dry matter, the results ranging between (18.66 to 23.00) and (31.22 to 43.60) respectively. the concentrations of both tyrosine and tryptophan acids ranged from (0.36 to 0.44) and (0.42 to 0.55). free fatty acids and volatile fatty acids, ranged from (33.00 to 70.00) and (15.00 to 42.00) . The microbial load ranged between (2.3 x 10 5 to 18.5 x 10 5). While fungi and yeasts ranged between (14.5 x 10 5 to 150.1 x 10 5) cfu. Coliform bacteria group and the anaerobic spore former bacteria had not been detected in all investigated cheese samples. study showed that the presence of roquefortin C in all cheese samples with a range of (1.9 to 5.21) with an average of 3.58, and the cheese samples number 3, 7, and 8 contained benicelic acid and were not detected in the rest of the samples, while the study confirmed that all samples, were completely devoid of both aflatoxin G1, M1, B2, and B2.

Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures. Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetylactis, Lactobacillius casei and yoghurt starter (Lactobacillus delbrueckii subsp bulgaricus& Streptococcus thermophilus) were used. Each culture was examined in reconstitute skim milk containing spices aqueous extract. Freshly grown cultures were used as control. Regarding to cumin, Lactococcus lactis subsp lactis gave the highest acidity of 1.32 %, followed by Lactobacillius casei (1.08%), yoghurt starter (1.07 %), Lactococcus lactis subsp diacetylactis (1.07 %), whereas the lowest acidity of 1.01 %, was detected for Lactococcus lactis subsp cremoris after 48 h at 5% cumin aqueous extract, while respecting to thyme extract, it was 1.03, 1.02, 1.0, 1.0 and 0.97 % for yoghurt starter, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactobacillius casei and Lactococcus lactis subsp diacetylactis after 48 h with 5% thyme aqueous extracts, respectively . The highest bacterial growth rate in cumin extract were found with Lactococcus lactis subsp lactis (187.5×106cfu/g) while the lowest were found with Lactococcus lactis subsp diacetylactis (100×106cfu/g), while in thyme extract the highest bacterial count in Lactococcus lactis subsp diacetylactis (135×106cfu/g) and the lowest one was Lactococcus lactis subsp lactis (103×106cfu/ml).

Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures. Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetylactis, Lactobacillius casei and yoghurt starter (Lactobacillus delbrueckii subsp bulgaricus& Streptococcus thermophilus) were used. Each culture was examined in reconstitute skim milk containing spices aqueous extract. Freshly grown cultures were used as control. Regarding to cumin, Lactococcus lactis subsp lactis gave the highest acidity of 1.32 %, followed by Lactobacillius casei (1.08%), yoghurt starter (1.07 %), Lactococcus lactis subsp diacetylactis (1.07 %), whereas the lowest acidity of 1.01 %, was detected for Lactococcus lactis subsp cremoris after 48 h at 5% cumin aqueous extract, while respecting to thyme extract, it was 1.03, 1.02, 1.0, 1.0 and 0.97 % for yoghurt starter, Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactobacillius casei and Lactococcus lactis subsp diacetylactis after 48 h with 5% thyme aqueous extracts, respectively . The highest bacterial growth rate in cumin extract were found with Lactococcus lactis subsp lactis (187.5×106cfu/g) while the lowest were found with Lactococcus lactis subsp diacetylactis (100×106cfu/g), while in thyme extract the highest bacterial count in Lactococcus lactis subsp diacetylactis (135×106cfu/g) and the lowest one was Lactococcus lactis subsp lactis (103×106cfu/ml).

To enhance the multiplication rate in Musa acuminata Colla (banana; ‘Grand Nain’) organogenesis, higher amounts of thiamine along with different sugar types and concentrations were evaluated at the proliferation phase. Thiamine at 1, 10, 50, 100, and 200 mg L−1 was compared with 0.1 mg L−1 thiamine found in conventional Murashige and Skoog (MS) medium. Maximum proliferation of banana was induced with 100 mg L−1 thiamine. Additionally, 15, 30, and 45 g L−1 sucrose, glucose, fructose, and sorbitol combined with regular and optimal levels of thiamine were tested. Glucose at 30 g L−1 most improved shoot proliferation alone and enhanced shoot proliferation further, when combined with 100 mg L−1 thiamine, followed by sucrose and fructose, whereas sorbitol completely inhibited growth and caused tissue browning. All evaluated vegetative traits were significantly affected by sugar type and concentration, and thiamine levels, unlike the photosynthetic pigments. Moreover, genetic stability of the plants recovered from the enhanced protocol was confirmed by inter-simple sequence repeats (ISSR) and randomly amplified polymorphic DNA (RAPD) analysis. A total of 230 bands generated by both marker types were monomorphic for the randomly selected regenerated plants, compared with their mother plant. Thus, the proliferation medium supplemented with 30 g L−1 glucose and 100 mg L−1 thiamine could be recommended for banana organogenesis. Results herein are of great importance and helpful in enhancing the commercial in vitro propagation protocols of banana, without the need of increasing the number of subcultures, which can cause somaclonal variation.

To enhance the multiplication rate in Musa acuminata Colla (banana; ‘Grand Nain’) organogenesis, higher amounts of thiamine along with different sugar types and concentrations were evaluated at the proliferation phase. Thiamine at 1, 10, 50, 100, and 200 mg L−1 was compared with 0.1 mg L−1 thiamine found in conventional Murashige and Skoog (MS) medium. Maximum proliferation of banana was induced with 100 mg L−1 thiamine. Additionally, 15, 30, and 45 g L−1 sucrose, glucose, fructose, and sorbitol combined with regular and optimal levels of thiamine were tested. Glucose at 30 g L−1 most improved shoot proliferation alone and enhanced shoot proliferation further, when combined with 100 mg L−1 thiamine, followed by sucrose and fructose, whereas sorbitol completely inhibited growth and caused tissue browning. All evaluated vegetative traits were significantly affected by sugar type and concentration, and thiamine levels, unlike the photosynthetic pigments. Moreover, genetic stability of the plants recovered from the enhanced protocol was confirmed by inter-simple sequence repeats (ISSR) and randomly amplified polymorphic DNA (RAPD) analysis. A total of 230 bands generated by both marker types were monomorphic for the randomly selected regenerated plants, compared with their mother plant. Thus, the proliferation medium supplemented with 30 g L−1 glucose and 100 mg L−1 thiamine could be recommended for banana organogenesis. Results herein are of great importance and helpful in enhancing the commercial in vitro propagation protocols of banana, without the need of increasing the number of subcultures, which can cause somaclonal variation.

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