الفهرس 
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Abstract
The present work was carried out to throw some lights on thermoduric bacteria as Bacillus spp., Enterococcus spp. and Clostridium spp. incidence in some dairy products, identifying their strains and antibiotic resistance pattern of Bacillus and Enterococcus spp.. It also tried thyme oil nanoemulsion, nisin and its combination to control B. cereus and E. faecium in Egyptian white soft cheese.
A total of 92 samples of boiled raw milk and some dairy products including (21 raw milk, 15 pasteurized milk, 19 UHT milk, 30 ras cheese, 7 dairy desserts samples) were investigated firstly for Bacillus isolation by using B. cereus agar base supplemented with Egg Yolk Emulsion and Polymyxin B selective Supplement. A total thirty-nine Bacillus isolates were identified using VITEK 2 system BCL card then antibiotic susceptibility was performed using Antimicrobial Susceptibility Testing GN-73 card (Vitek AST-GN-73 card) (bioM´erieux, France).
Secondly, the samples were examined for Enterococci isolation by using Slanetz and Bartley agar. A total thirty-seven Enterococcus isolates were identified using VITEK 2 system GP card then Antimicrobial Susceptibility Testing GP75 card (Vitek AST-GP75 card) (bioM´erieux, France).