In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture.Small Ruminant Research http://dx.(N.P., Mangia) 2 Highlights The first manufacturing of ripened cheese from Baladi goat milk was proposed. Physicochemical and microbiological parameters were evaluated.  Thermophilic cocci were dominant during all cheese ripening.  Higher content of free fatty acids was observed. ABSTRACTIn this work the hygiene and quality parameters of goat milk from Baladi breeds were assess in order to evaluate his suitability for setting up a ripened cheese. Experimental cheese trials were performed on local Lebanese dairy farm using a selected culture starter.Evolution of physicochemical and microbiological features of experimental cheese during ripening were evaluated. Raw milk showed a good microbiological quality meeting the hygiene criteria given by European law on the hygiene of foodstuffs. Mesophilic lactobacilli were found to predominate during cheese fermentation while thermophilic cocci gradually grown and were preponderant during all ripening stage. Non-protein nitrogen and water soluble nitrogen fractions increased gradually over the ripening highlighting good casein primary proteolysis. The Free Fatty Acids (FFA) content increased through the ripening period reaching 7340 mg/100g. Palmitic and oleic acids were the most representative long-chain FFAs at 210 days whereas capric acid was found as a major short-chain FFA. Cheese ripened 90 days, revealed high score for the flavor and taste attributes and good globally acceptance.3

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All samples were collected in full flowering stage. The plant identification was based on 'Nouvelle Flore du Liban et de la Syrie' by Paul Mouterde and voucher specimen were deposited at the Herbarium of the Faculty of Agricultural Sciences -USEK with their numbers. Prangos asperula (MNII 265a) and Hirtellina lobelii (MNIII 145b) were collected from "Tannourine" region in the North of Lebanon, Salvia multicaulis ((MNIII 475a) was collected from "Mdayrej" (Zahleh region) and Stachys ehrenbergii (MNIII 235c) from "Jabal El Makmel" (Arez, North of Lebanon). Methanolic extractionA 99.9% methanol HPLC Grade was used in order to dissolve the plants and to extract the active compounds. 50 g of dried aerial parts of the plants were macerated in 500 ml of methanol for 72 hours. All the extracts were macerated at room temperature, and then stored at C. Extracts analysisIn order to evaluate the chemical composition of each extract, GC-MS was used. Briefly, concentrated and diluted samples with methanol were tested in the machine. GC/MS was performed using an Agilent gas chromatograph 6890 coupled with Mass Detector 5975. The 7683 B auto sampler was injecting each time 1 µL of extract sample. GC/MS analysis was carried out using a fused silica capillary column Factor DB-5 MS, measuring 30 m x 0.25 mm internal diameter, film thickener of 0.1 µm; the oven temperature program adopted was 35 ˚C with an increase of 5˚C /min until 85˚C (20 min) and then to