Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat's milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Ambaris were studied, six made using raw goat's m...

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Bibliographic Details
Published in:Foods 2022-12, Vol.11 (23), p.3874
Main Authors: Abi Khalil, Reine, Couderc, Christel, Yvon, Sophie, Jard, Gwenaelle, Sicard, Delphine, Bigey, Frédéric, El Rammouz, Rabih, Abi Nakhoul, Pierre, Eutamène, Hélène, Tormo, Hélène, Ayoub, Marie-José
Format: Article
Language:English
Subjects:
Abundance
artisanal pasteurization
Bacteria
Biodiversity
Communication
Dairy products
DNA metabarcoding
Fermentation
Food science
Fungi
Health aspects
Households
labneh Ambaris
Life Sciences
Microbial activity
Microbial colonies
microbial diversity
Microbiota
Microorganisms
Milk
Nucleotide sequence
Pasteurization
Pasteurized milk
raw milk
Taxonomy
Variance analysis
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Summary:Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat's milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Ambaris were studied, six made using raw goat's milk and six others using artisanally pasteurized goat's milk. These samples were collected during fermentation and their microbial compositions were analyzed. The 16S V3-V4 and the ITS2 regions of the rDNA were sequenced by DNA metabarcoding analyses for the identification and comparison of bacterial and fungal communities, respectively. The samples had high microbial diversity but differences in samples microbiota were unrelated to whether or not milk was pasteurized. The samples were consequently clustered on the basis of their dominant bacterial or fungal species, regardless of the milk used. Concerning bacterial communities, samples were clustered into 3 groups, one with a higher abundance of , another with as the dominant bacterial species, and the third with as the most abundant species. Species belonging to the family were detected in higher abundance in all raw milk samples than in artisanally pasteurized milk samples. As for fungal communities, the samples were clustered into two groups, one dominated by and the other by .
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11233874