This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ ‎milk mixed pomegranate syrup were not significant ‎‎(p≥0.05) for protein, fat and ach contents in all the examined treatments. But total ‎solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments ‎during all storage periods‎. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment.‎ Finally, fermented permeate camels’ milk mixed with different concentrations of ‎pomegranate syrup beverages can be‎ recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.

This research was conducted to produce beverages with health benefits from permeate as a by-product fortified with extracts of grains such as black rice, oats and barley at different concentrations and fermented with Lactobacillus casei and Lactobacillus. helveticus separately and comparing the suitability of these concentrates for production with examining the physical, chemical, microbiological, sensory and antioxidant properties during the storage period for 3 weeks at 4°C. It was observed that the level of antioxidants increased with the increase in the concentration of the extracts, and the concentration of antioxidants was higher in the fermented beverages fortified with black rice. It decreased during the storage period for all treatments. It was also noted that the counts of L. casei increased in all treatments and during the storage period compared to the counts of L. helveticus. The results showed that it was possible to produce fermented beverages from cereal extracts with texture, flavour, colour, and appearance from L. helveticus fermentation that has a high degree of preservation stability.