Microbial communities of the traditional Lebanese fermented goat's milk product: labneh Ambaris. undefined

Bacterial and fungal communities of the traditional Lebanese dairy product labneh Ambaris were investigated. Samples were collected at different production stages (during active fermentation or at the end of fermentation) and from different producers. PCRs were performed using primers for the 16SV3V4 and the ITS2 regions. Amplicon sequencing was performed (paired-end, 2x300 bp) using the Illumina MiSeq technology