Yemen Bee Propolis as a Natural Preservative for Labneh

Abstract

The effect of adding aqueous extract of propolis (bee glue) on themicrobiological, chemical and organoleptic properties attributes of Labneh were studied.  Propolis aqueous extract 10% (5, 10, 15 and 20ml/Kg of curd) was added before packaging, and then storing it in a refrigerator at 5 ± 1 C for 30 days with a periodical testing every 5 days. The lactic acid bacteria (LAB) counts increased up to the 15 days of a storage period then decreased up to the end of the storage period. Moreover, (LAB) and Lipolytic bacteria counts were affected by the added propolis aqueous extract, while molds and yeasts were not detected in the fresh and stored Labneh in all treatments except the control and Labneh containing 5 and 10 ml/kg of curd. Also, coliforms and proteolytic bacteria were not detected in the fresh and stored Labneh in all treatments.