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Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts

Published online by Cambridge University Press:  23 November 2022

Marie-José Ayoub ,
Pamela Bechara ,
Mariana Habchi ,
Rachelle Hosry ,
Mohamad Akl ,
Sandy Haj Hassan  and
Pierre Abi Nakhoul
Marie-José Ayoub
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Pamela Bechara
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Mariana Habchi
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Rachelle Hosry
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Mohamad Akl
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Sandy Haj Hassan
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
Pierre Abi Nakhoul*
Affiliation:
Department of Food Sciences and Technologies, Faculty of Agricultural and Veterinary Sciences, Lebanese University, 7 14/6573, Beirut, Lebanon
*
Author for correspondence: Pierre Abi Nakhoul, Email: pabinakhoul@ul.edu.lb
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Abstract

Anbaris is a raw goat milk product naturally fermented in terracotta jars. The aim of this research paper was to follow the dynamics underlying an artisanal production to understand the concomitant evolution of the microbial populations in relation to the chemical changes occurring within the product, make sure of the sanitary conditions prevailing during the production and uncover for the first time its culturable yeast populations. Throughout the fermentation process, Anbaris was endowed with high acidity and included high microbial populations counts of LAB and yeasts that were rapidly installed within the product and maintained as regular new milk additions were made, contributing to lipolytic and proteolytic activities. Salt content varied according to the arbitrary salt additions made during the process but was high in the end product while protein and fat contents varied inversely to moisture. Frequent additions of Enterobacteriaceae and Coliforms contaminated milk samples seemingly fueled a contamination of the product during its manufacturing and in the final fresh Anbaris. Seven species of culturable yeasts, Pichia kudriavzevii, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Debaryomyces hansenii, Candida parapsilosis and Kazachstania exigua were found during the production. The first two dominated the process in terms of frequency of occurrence and abundance at the different stages and might be signature species of the product. The same lineage of K. marxianus isolates was maintained throughout the fermentation and sample specific patterns were observed. Strains of this species exhibited low diversity within our product, and more globally in the Lebanese dairy products we studied.

Keywords

Chemical changesfermented goat milkKluyveromyces marxianusmicrobial dynamicsraw milk cheeseyeast diversity
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 4 , November 2022 , pp. 440 - 448
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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