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10.3390/foods12163131
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Article

Microbial Dynamics during labneh Ambaris Production in Earthenware Jars

by
Reine Abi Khalil
1,2,
Christel Couderc
2,
Sophie Yvon
2,3,
Delphine Sicard
4,
Frédéric Bigey
4,
Gwenaelle Jard
2,
Rabih El Rammouz
5,
Pierre Abi Nakhoul
1,
Hélène Eutamène
2,3,
Marie-José Ayoub
1,*,† and
Hélène Tormo
2,*,†
1
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
2
Département des Sciences de l’Agroalimentaire et de la Nutrition, INP EI-Purpan, Université de Toulouse, 75 voie du TOEIC, BP 57611, F-31076 Toulouse, CEDEX 3, France
3
Toxalim, UMR 1331, INRA, INP-ENVT, INP EI-Purpan, Université de Toulouse, F-31027 Toulouse, France
4
SPO, INRAE, Institut Agro Montpellier, Université de Montpellier, F-34060 Montpellier, France
5
Department of Animal production, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(16), 3131; https://doi.org/10.3390/foods12163131
Submission received: 21 June 2023 / Revised: 4 August 2023 / Accepted: 16 August 2023 / Published: 21 August 2023
(This article belongs to the Section Food Microbiology)
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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 (Lactobacillus kefiranofaciens, Lentilactobacillus kefiri, Lactococcus lactis, Geotrichum candidum, Pichia kudriavzevii and Starmerella 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 Enterobacteriaceae were detected in their viable state, starting D7 in both jars, suggesting the antimicrobial properties of the product.
Keywords: microbial dynamics; milk fermentation; DNA metabarcoding; goat’s milk microbial dynamics; milk fermentation; DNA metabarcoding; goat’s milk

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MDPI and ACS Style

Abi Khalil, R.; Couderc, C.; Yvon, S.; Sicard, D.; Bigey, F.; Jard, G.; El Rammouz, R.; Abi Nakhoul, P.; Eutamène, H.; Ayoub, M.-J.; et al. Microbial Dynamics during labneh Ambaris Production in Earthenware Jars. Foods 2023, 12, 3131. https://doi.org/10.3390/foods12163131

AMA Style

Abi Khalil R, Couderc C, Yvon S, Sicard D, Bigey F, Jard G, El Rammouz R, Abi Nakhoul P, Eutamène H, Ayoub M-J, et al. Microbial Dynamics during labneh Ambaris Production in Earthenware Jars. Foods. 2023; 12(16):3131. https://doi.org/10.3390/foods12163131

Chicago/Turabian Style

Abi Khalil, Reine, Christel Couderc, Sophie Yvon, Delphine Sicard, Frédéric Bigey, Gwenaelle Jard, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Marie-José Ayoub, and et al. 2023. "Microbial Dynamics during labneh Ambaris Production in Earthenware Jars" Foods 12, no. 16: 3131. https://doi.org/10.3390/foods12163131

APA Style

Abi Khalil, R., Couderc, C., Yvon, S., Sicard, D., Bigey, F., Jard, G., El Rammouz, R., Abi Nakhoul, P., Eutamène, H., Ayoub, M.-J., & Tormo, H. (2023). Microbial Dynamics during labneh Ambaris Production in Earthenware Jars. Foods, 12(16), 3131. https://doi.org/10.3390/foods12163131

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