1
|
Abi Khalil R, Couderc C, Yvon S, Sicard D, Bigey F, Jard G, El Rammouz R, Abi Nakhoul P, Eutamène H, Ayoub MJ, Tormo H. Microbial Dynamics during labneh Ambaris Production in Earthenware Jars. Foods 2023; 12:3131. [PMID: 37628130 PMCID: PMC10453334 DOI: 10.3390/foods12163131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 08/04/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
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.
Collapse
Affiliation(s)
- Reine Abi Khalil
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (R.A.K.); (P.A.N.)
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
| | - Christel Couderc
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
| | - Sophie Yvon
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
- Toxalim, UMR 1331, INRA, INP-ENVT, INP EI-Purpan, Université de Toulouse, F-31027 Toulouse, France
| | - Delphine Sicard
- SPO, INRAE, Institut Agro Montpellier, Université de Montpellier, F-34060 Montpellier, France; (D.S.); (F.B.)
| | - Frédéric Bigey
- SPO, INRAE, Institut Agro Montpellier, Université de Montpellier, F-34060 Montpellier, France; (D.S.); (F.B.)
| | - Gwenaelle Jard
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
| | - Rabih El Rammouz
- Department of Animal production, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon;
| | - Pierre Abi Nakhoul
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (R.A.K.); (P.A.N.)
| | - Hélène Eutamène
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
- Toxalim, UMR 1331, INRA, INP-ENVT, INP EI-Purpan, Université de Toulouse, F-31027 Toulouse, France
| | - Marie-José Ayoub
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon; (R.A.K.); (P.A.N.)
| | - Hélène Tormo
- 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; (C.C.); (S.Y.); (G.J.); (H.E.)
| |
Collapse
|
2
|
Abi Khalil R, Couderc C, Yvon S, Jard G, Sicard D, Bigey F, El Rammouz R, Abi Nakhoul P, Eutamène H, Tormo H, Ayoub MJ. Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study. Foods 2022; 11:foods11233874. [PMID: 36496682 PMCID: PMC9740543 DOI: 10.3390/foods11233874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/23/2022] [Indexed: 12/03/2022] Open
Abstract
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 Lactobacillus helveticus, another with Lactobacillus kefiranofaciens as the dominant bacterial species, and the third with Lentilactobacillus sp. as the most abundant species. Species belonging to the Enterobacteriaceae 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 Geotrichum candidum and the other by Pichia kudriavzevii.
Collapse
Affiliation(s)
- Reine Abi Khalil
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
| | - Christel Couderc
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
| | - Sophie Yvon
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
- Toxalim, UMR 1331, INRA, INP-ENVT, INP-PURPAN, Université de Toulouse, 31027 Toulouse, France
| | - Gwenaelle Jard
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
| | - Delphine Sicard
- INRAE, Institute Agro Montpellier, SPO, University Montpellier, 34060 Montpellier, France
| | - Frédéric Bigey
- INRAE, Institute Agro Montpellier, SPO, University Montpellier, 34060 Montpellier, France
| | - Rabih El Rammouz
- Department of Animal Production, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
| | - Pierre Abi Nakhoul
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
| | - Hélène Eutamène
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
- Toxalim, UMR 1331, INRA, INP-ENVT, INP-PURPAN, Université de Toulouse, 31027 Toulouse, France
| | - Hélène Tormo
- Département Sciences de l’agroalimentaire et de la Nutrition, Université de Toulouse, INP EI-Purpan, 75 voie du TOEIC, BP 57611, CEDEX 3, F-31076 Toulouse, France
- Correspondence: (H.T.); (M.-J.A.)
| | - Marie-José Ayoub
- Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, Beirut 14-6573, Lebanon
- Correspondence: (H.T.); (M.-J.A.)
| |
Collapse
|