Nanomedical applications have increased significantly. This work aimed to fabricate and characterize cobalt oxide nanoparticles (CoOnps) synthesized biologically via aqueous Alhagi maurorum extract and evaluate their cytotoxic and antimicrobial impacts. Green-synthesized CoOnps were prepared and analyzed using UV–Vis spectrophotometer UV–vis, Scanning electron microscopy (SEM), Transmission electron microscopy TEM, Energy dispersive X-ray analysis EDAX, Fourier transform infrared, FTIR, and X-ray diffraction (XRD). In vitro traits of green-synthesized CoOnps were studied on ovarian cancer cells (SKOV3) using a Sulforhodamine B (SRB) method. The cytotoxic effect and IC50 were estimated. Moreover, concentrations of 10, 30, 40, 70, 100, 200, 300, 400 and 500 μg/mL CoOnps were applied to investigate their antimicrobial effect against Listeria, Staphylococcus aureus and Streptococcus as gram +ve pathogenic bacteria, Bifidobacterium bifidum 2203, Bifidobacterium bifidum LMG 10,645, Bifidobacterium breve LMC 017, Bifidobacterium angulatum 2238 and Bifidobacterium longum ATCC 15,707 as probiotics, E. coli as gram −ve bacterial model and yeast strain Candida albicans. CoOnps showed anti-ovarian cancer effects at 24.02 μg/mL. Furthermore, it exerted antimicrobial activity versus Listeria, Streptococcus, S. aureus, and E. coli were 31.66 ± 0.88, 24.33 ± 2.08, 25.66 ± 0.33, and 33.00 ± 6.08; however, they did not suppress the growth of Candida albicans and all tested Bifidobacterial strains up to concentrations of 500 μg/mL with significant difference compared to all concentrations p < 0.05. Green synthesis of CoOnps is a low-cost, eco-friendly and easily prepared method. Its impressive features as cytotoxic SKOV3, a cell line ovarian cancer and antibacterial effect for some gram +ve and −ve bacteria, besides maintaining probiotics, could candidate them as competitive agents for medical, pharmacological, agricultural and food applications.

This study aimed to evaluate the chemical and microbiological quality of white pickled cheese consumed in some districts of Minia governorate.In this study 24 samples of unpacked white pickled soft cheese were collected from different local markets in Minia Governorate. Samples were divided into six brands , each brand includes four samples, and analyzed chemically and microbiologically. Chemical analysis were 4.2-4.6 for pH , 3.0 -3.7 % titratable acidity , 43.3-54 % total solids , 18.1-25.9 % fat , 19.43-19.8% protein , 7.3 -11.3% salt , 7.0-8.6% ash , 0.25-0.27 % soluble nitrogen , 312- 1651 mg/100g for calcium and 263-368 mg/100g phosphorus . Microbiological analysis data showed that the average of total aerobic bacteria was 4.8x105±1×105 cfu /ml . Lactococci , Lactobacilli , moulds & yeasts and E.coli were 5.7x103±1×103, 1.6x105±0.2×105 , 5.1x105±3.5×104 and 3.7x101±0.1×101 cfu /ml, respectively . Results revealed that 58. 3 and 41.5 % of samples were positive for Coliform and Enterobacteriacae . The identified microbial groups also cleared that salmonella was the predominant of about 9% of the total tested groups . In conclusion, white pickled soft cheese has high caloric value, it should be taken in considered the urgent need to manufacture this kind of cheese with a criteria or standard method.

Food spoilage represents a critical issue, only microbial spoilage contributes to 25% loss in the global food industry . Zinc oxide nanoparticles (ZnONPS) and magnesium oxide nanoparticles (MgONPS) serve much attention to their antibacterial activity besides their safety as Generally Recognized As Safe (GRAS) agents that are approved to use in food technology. Concentrations of (25,50, and 100 μg/ml) from ZnONPS and MgONPS were subjected to six common food pathogens and four probiotic bacteria. Results show well the antibacterial potential for all of the pathogenic bacteria, with inhibition zone ranging between 20.200±0.374 to 36.4±0.400 mm for Gram-positive Staphylococcus aureus and Bacillus cereus and from 11.8 ±0.200 to 40.8±0.374 mm for Gram-negative Escherichia coli, Salmonella sp < /i>, Serratia sp., and Pseudomonas sp.. Selected nanoparticles did not affect probiotic bacteria belonging to Bifidobacterium. Here, we introduce green synthesis ZnONPS and MgONPS as preservatives and dietary supplements, their attractive properties of inhibiting foodborne pathogens and maintaining probiotics qualify them to be promising antibacterial agents in dairy industry.

The current study investigated producing low-fat fermented milk beverage from different ratios of camel and corn milk and evaluated their chemical, color and antioxidant properties. Camel milk was adjusted to 1.5% fat and homogenized with sodium alginate and skim milk powder and heated to 85±1°C, then cooled at 45°C, the starter was added after that, percentages of 0, 10, 20, 30, 40 and 50% of corn milk were added to low-fat camel milk and the final product stored at 4 ±1°C for two weeks, chemical, color, antioxidant and sensory properties were assessed. Results showed a significant reduction in fat, pH, TS, protein and TN by intensified corn milk ratio to 50%. According to sensory evaluation, T2 appeared to be the most acceptable treatment. Total phenolic compounds, total flavonoids, tannins and antioxidant capacity were increased by elevating corn milk portion. It can be concluded that the production of low-fat fermented camel milk beverage mixed with corn may offer a novel functional beverage based on plant milk origin with low-fat content with higher antioxidant capacity which meets the requirements of those who adopted vegetarian and DASH diets.

Serratia marcescens is a nosocomial pathogen that has acquired resistance to multiple antibiotics, necessitating alternative antimicrobial strategies. The aim of this study was to isolate and characterize a novel phage (ØAS2) against Serratia marcescens and evaluate its biocontrol potential in dairy matrices. In this study, a lytic bacteriophage specific to S. marcescens, designated ØAS2, was isolated from sewage samples collected in Assiut, Egypt. Phage ØAS2 was characterized using plaque assays, transmission electron microscopy (TEM), host range determination, pH and thermal stability tests, and one-step growth curve analysis. Its ability to inhibit bacterial growth and disrupt biofilms was also evaluated in vitro. TEM revealed that ØAS2 possesses an icosahedral head approximately 47.2 nm in diameter and a very short tail, consistent with the morphology of a member of the class Caudoviricetes that exhibits podovirus-like morphology. The phage exhibited a broad host range, infecting various Serratia strains as well as other Gram-negative bacteria, including Klebsiella spp., Escherichia coli, Salmonella typhi, and Shigella spp. ØAS2 was thermostable up to 60 °C and showed maximum activity at pH 8. One-step growth curve analysis revealed a short latent period of 10 min and a burst size of 115 PFU per infected cell. ØAS2 effectively inhibited the growth of S. marcescens SM02 in vitro and significantly reduced preformed biofilms at different multiplicities of infection (MOIs). When applied to skim milk and fresh soft cheese at various MOIs (Multiplicities of Infection), the phage successfully controlled bacterial contamination under refrigerated storage (7 °C for 7–10 days). At MOI 5.0, phage ØAS2 reduced biofilm biomass by 25.6%, planktonic growth by 85.7%, and achieved a reduction of 2.1 log₁₀ CFU/mL in skim milk. These findings indicate that ØAS2 is a promising biocontrol candidate for managing S. marcescens spoilage in dairy products.