Abstract :
[en] The aim of this study was to assess the potential impact of two traditional Lebanese fermented dairy products, Darfiyeh and
Labneh, on human health. Using targeted metagenomic analysis, we identified the bacterial and fungal taxa present in these
products. Food safety was evaluated by screening for microbial antibiotic resistance genes and assessing the pathogenic,
antagonistic, and probiotic potential of the microorganisms. In vitro tests were conducted to investigate antioxidant,
antihypertensive, and anti-inflammatory activities, linking microbial and metabolic compositions to potential health effects. The
tested dairy products exhibited a diverse range of bacteria (such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus)
and fungi (including Pichia, Debaryomyces, Kluyveromyces, and Saccharomyces). Few microorganisms were common to both
types of dairy products with the majority forming distinct microbial profiles that varied significantly based on the artisanal
production methods and the geographical origins of the producers. This variability was discussed in the light of food safety
concerns. A significant antioxidant effect was detected and attributed to the synthesis of antioxidant molecules and the microbial
composition of the products. The antihypertensive effects were mainly associated with the ripening duration, which enhanced
the probiotic, postbiotic and metabiotic components, whereas the anti-inflammatory activity correlated with the microbial
composition of each product. These findings highlight the health-promoting potential properties of traditional Lebanese dairy
products, revealing their complex microbial ecosystems. However, the study also underscores the importance of monitoring for
potential contaminants and health risks to ensure their safety and maximize their benefits.
