الفهرس 
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Abstract
The probiotic product most extensively marketed as containing probiotics is yoghurt.(acombination of probiotics and prebiotics) has become popular. This study focused on the effects of Legumes substitutions on the promoting probiotics, chemical, organoliptecal , physical properties and some biofunctional attributes of some fermented milks. Samples in the present study were divided into eight groups of fermented milks as described in the following points: Group1: Represented as normal control group. group 2: Represented as patient group (positive control). group 3:Received Faba bean fermented with yogurt bacteria. group 4:Received Chick pea fermented with yogurt bacteria. group 5:Received Soy bean fermented with yogurt bacteria. group 6:Received Faba bean fermented with probiotic bacteria. group 7:Received Chick pea fermented with probiotic bacteria. group 8: Received Soy bean fermented with probiotic bacteria. where the work stages are divided as follows: A- Isolate and definition phase : Twelve randomly selected samples of yogurt and milk were obtained from the factory. and the bacteria were isolated and the exiting ssp. were obtained. And performed. morphological, biochemical, 16Sr RNA tests to ascertain the resulting . 1-Lactobacillus acidophilus 2- Lactobacillus bulgaricus 3- Streptococcus thermophilus 4- Bifidobacterium lactis.