الفهرس 
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Abstract
The aim of the present investigation was to elucidate the following aspects: 1- Determination of certain chemical and microbiological properties of Domiati cheese. 2- Isolation and identification of the predominant bacteria particularly lactic acid bacteria. 3- Investigating the effect of sodium chloride on the growth of certain isolates of lactic acid bacteria. 4- Investigating the effect of addition of Betaine and Yeast extract. 5- Studying the effect of sodium chloride on the proteolytic activity of some isolates. 6- Finding among isolated lactic acid bacteria, strains able to produce inhibitory substance(s). 7- Studying the effect of sodium chloride on the production of inhibitory substance(s). 8- Indicating the relationship between plasmid composition of Lactobacillus plantarum 22 (Bac+) and its derivative (Bac-). 9- Studying the effect of sodium chloride on the growth of lactose positive strain and its derivative (lactose negative mutant).