الفهرس 
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Abstract
Mankind has used lactic acid bacteria without any scientific knowledge for thousands of years, principally for preventing spoilage of food products like meat, vegetables, fruits, and dairy products. In these fermentation processes. 14 were collected bacterial strain tracking different types of bacteria, which is characterized by a variety of capacities, which include bacteria producing folic acid, bacteria producing lactic acid, and some strains of pathogens used in the detection capacity of the production of bacteria used in the experiment to produce bacteriocins. All fusants were documented using the process of gel electrophoresis of protein and DNA fingerprinting for determining the genetic differences between parental and fusant strains, The results showed that variations among fusants and their parental strains.