Microbial Dynamics during labneh Ambaris Production in Earthenware Jars

Area of Science:

• Food Microbiology
• Fermentation Science
• Traditional Foods

Background:

• Microbial dynamics are shaped by food matrix properties and population interactions.
• Labneh Ambaris is a traditional Lebanese fermented goat milk product with a 3-month maturation period.

Purpose of the Study:

• To investigate the microbial dynamics during the production of labneh Ambaris.
• To characterize the bacterial and fungal communities throughout the fermentation process.

Main Methods:

• DNA metabarcoding of the ITS2 (fungal) and V3-V4 (bacterial) 16S rRNA gene regions.
• Sanger sequencing of the V1-V4 16S rRNA gene for viable bacterial isolates.
• Analysis conducted on samples from two earthenware jars over 3 months.

Main Results:

• Dominant microorganisms (e.g., *Lactobacillus kefiranofaciens*, *Geotrichum candidum*) established early and persisted.
• Microbial counts peaked early, stabilized mid-fermentation, and declined during maturation.
• Microbial composition was similar between jars during mid-fermentation and maturation, with differences noted early (D0-D10).
• No significant sensory differences were found between final products.
• Absence of viable coliforms and *Enterobacteriaceae* from D7 onwards suggests antimicrobial properties.

Conclusions:

• The microbial communities in labneh Ambaris are established early and remain relatively stable.
• The fermentation process leads to a consistent microbial profile by the maturation stage.
• Labneh Ambaris exhibits antimicrobial properties, indicated by the absence of specific pathogens.