الفهرس 
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Abstract
The present study aimed to isolate different lactic acid bacteria from different traditional dairy products, i.e., fermented milk and yogurt. The obtained bacterial isolates were then screened through probiotic selection criteria in a step-by-step procedure, which included morphological and molecular identification. Afterward, the main objectives of the study were conducted to determine the effect of certain prebiotics, as well as the effect of microencapsulation on promoting the properties of the isolated bacterial strains, like probiotics, under exposure to different harsh conditions
Finally, it could be concluded that the isolated and molecularly identified probiotic strains (LAB) showed excellent probiotic properties and antimicrobial activities, indicating that Egyptian traditional fermented dairy products are a promising source of new probiotics with potent antimicrobial activities. Furthermore, the addition of prebiotics to the growth medium enhanced the growth of the isolated probiotic strains. Moreover, the microencapsulation of the tested strains enhanced the rate of tolerance and survival under simulated gastrointestinal conditions and also prolongated the storage periods of survivability of the bacteria, especially in the refrigerator.