Abstract
Effect of lactic acid bacteria (Lactobacillus rhamnoses,Lactobacillus paracasei and Lactobacillus acidophilus) as food additiveson some parameters of Bombyx mori L. was carried out . Experimentalproduct of Lactic acid bacteria was dissolved in distilled water to prepareone concentration (5mg/ml.) from bacteria in addition to yoghurt andmilk. The obtained results showed that, Lactobacillus acidophilusoccupied the first category for improving the most studied parameters ofB. mori when comparing to control. Where the 5th instar larval weightswere 2.159g compared to 2.002 g in control , effective rate of rearingrecorded 82.00% compared to 78.00% in control and total haemolymphprotein recorded 64.00mg/ml. compared to 60.99mg/ml. in control.Cocoon indices registered 1.101 g, 0.209 g and 18.98% for cocoonweight, cocoon shell weight and cocoon shell ratio comparing to 1.005 g,0.177 g and 17.61% for the control respectively.
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