Microbial Dynamics During Labneh Ambaris Production in Earthenware Jars

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Aug 26

PMID 37628130

Authors

Reine Abi Khalil

Christel Couderc

Sophie Yvon

Delphine Sicard

Frederic Bigey

Gwenaelle Jard

Rabih El Rammouz

Pierre Abi Nakhoul

Helene Eutamene

Marie-Jose Ayoub

Helene Tormo

Affiliations

Soon will be listed here.

Abstract

The responses of various microbial populations to modifications in the physicochemical properties of a food matrix, as well as interactions between these populations already present, are the main factors that shape microbial dynamics in that matrix. This work focused on the study of microbial dynamics during labneh Ambaris production, a traditional Lebanese concentrated fermented goat milk made in jars during 3 months. This was assessed in two earthenware jars at a production facility. DNA metabarcoding of the ITS2 region as well as the V3-V4 region of the 16S rRNA gene was used to characterize the fungal and bacterial communities, respectively. Viable bacterial isolates were also identified by Sanger sequencing of the V1-V4 region of the 16S rRNA gene. Our results showed that the dominant microorganisms identified within labneh Ambaris (, , , , and sp.) settle early in the product and remain until the end of maturation with varying abundances throughout fermentation. Microbial counts increased during early fermentation stage, and remained stable during mid-fermentation, then declined during maturation. While microbial compositions were globally comparable between the two jars during mid-fermentation and maturation stages, differences between the two jars were mainly detected during early fermentation stage (D0 until D10). No significant sensorial differences were observed between the final products made in the two jars. Neither coliforms nor were detected in their viable state, starting D7 in both jars, suggesting the antimicrobial properties of the product.

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