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在labneh Ambaris期间的微生物动力学在陶器瓶中的生产

Reine Abi Khalil^1,2, Christel Couderc², Sophie Yvon^2,3

¹Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon.

Foods (Basel, Switzerland)

|August 26, 2023

概括

传统的黎巴嫩labneh Ambaris中的微生物群落在早期稳定,并在整个3个月的发酵过程中持续存在. 这项研究追踪了细菌和真菌种群,尽管存在早期微生物变异,但发现了一致的产品质量.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
传统的食物传统的食物

背景情况:

微生物的动态是由食物矩阵特性和人口相互作用所塑造的.
拉布内·安巴里斯 (Labneh Ambaris) 是一款传统的黎巴嫩发酵山羊奶产品,经过3个月的成熟期.

研究的目的:

为了研究labneh Ambaris生产过程中的微生物动态.
在整个发酵过程中描述细菌和真菌群落.

主要方法:

ITS2 (真菌) 和V3-V4 (细菌) 16S rRNA基因区域的DNA元编码.
桑格测序V1-V4 16S rRNA基因的可活性细菌分离物.
在三个月内对两个陶瓶的样本进行了分析.

主要成果:

主导性微生物 (例如, *Lactobacillus kefiranofaciens*, *Geotrichum candidum*) 早期建立并持续存在.
微生物数量在早期达到峰值,在发酵中期稳定,并在成熟期间下降.
在发酵中期和成熟期间的之间,微生物组成类似,早期注意到差异 (D0-D10).
在最终产品之间没有发现任何显著的感觉差异.
从D7开始没有可活性大肠杆菌和Enterobacteriaceae,这表明它具有抗菌性质.

结论:

在labneh Ambaris中的微生物群落很早就建立起来,并且保持相对稳定.
发酵过程导致成熟阶段的一致的微生物特征.
拉布内·安巴里斯 (Labneh Ambaris) 具有抗菌性质,具体病原体的缺乏表明了这一点.

关键词:

DNA元编码的DNA元编码.羊奶就是山羊的牛奶.微生物的动力学牛奶发酵牛奶发酵的过程

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