الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Spirulina are multicellular and filamentous blue-green microalgae belonging to two separate genera Spirulina and Arthrospira and consists of about 15 species, of these, Spirulina platensis is the most common and widely available spirulina grows in water, can be harvested and processed easily and has significantly high macro- and micronutrient contents, a spiral cyanobacterium from El-Khadra Lake (Wadi El-Natrun)was isolated and identified as Spirulina platensisis, Spirulina platensisis was cultivated in four culture media, Spirulina platensis biomass were collected aseptically and frozen and then freeze-drying , disc diffusion method was carried out to measure the antimicrobial activity of different dilutions of Spirulina platensis , it had an effect on Bacillus subtilis, Aspergillus niger and Pseudomonas aeroginosa, the mouse bioassay using intraperitoneal injection of Spirulina platensis extracts showed that no toxicity was found in Spirulina platensis samples, the chemical constituents such as. Crude Protein, Soluble protein, Total amino acids, Minerals, lipids and carbohydrates were determined in dried Spirulina platensis from El-Khadra Lake (Wadi El-Natrun), the protein content of Spirulina platensis in this study 53.92%, carbohydrate 18.10%, Moisture 8.2% and fat 6.67%. In these study Spirulina platensis from El-Khadra lake was cultivated, dried and added to fresh spaghetti which produced from commercial durum semolina flour, water and (0.5, 1.0 and 2.0 g/100 g DW) Spirulina platensis , Spaghetti without Spirulina platensis(control) was also prepared, Spaghetti product was successfully produced by adding Spirulina to semolina flour. Spaghetti prepared with Spirulina presented a chemical composition richer than the control.