Microbial communities in traditional Lebanese fermented foods: functions, safety, and research gaps—a scoping review

Abstract

Traditional Lebanese fermented products are valued for their distinctive sensory characteristics and potential health relevance, which are largely driven by complex microbial communities. This review aims to explore the available knowledge on the roles of microorganisms involved in the fermentation of traditional Lebanese foods, with emphasis on product quality, safety, and sensory attributes. A scoping review was conducted by following the PRISMA-ScR framework, with literature retrieved from Scopus, PubMed, and Web of Science to identify key microorganisms associated with these products and their functional contributions. Four dairy products (laban, ambaris, serdaleh, and labneh el darf) and one non-dairy product (wine) were examined. Dominant species, including Lactobacillus kefiranofaciens and Debaryomyces hansenii, were consistently associated with enhanced flavor complexity and textural properties. Lactic acid bacteria played a central role in acidification, inhibition of pathogenic contaminants, and the overall microbiological safety, while antimicrobial metabolites contributed to extension of shelf life. Microbial safety was mainly linked to hurdle effects, such as acidification and salting. However, available evidence remains limited, particularly regarding culture-independent community profiling, strain-level functional characterization, and non-dairy products. Future research should prioritize multi-omic approaches, strain-level functional assessment, evaluation of probiotic potential, and development of indigenous starter cultures to preserve authenticity while improving safety and functionality.