Traditional Amlou Spread as a Novel Shelf-Stable Carrier for Probiotics: Microbial Viability and Physicochemical Stability During Storage

The development of shelf-stable functional foods remains a key challenge in probiotic product formulation, particularly for non-dairy alternatives adapted to traditional diets. Amlou, a Moroccan spread made from argan oil, almonds, and honey or sugar, may serve as a promising plant-based probiotic carrier. This study evaluated the viability of three LAB strains, Lactobacillus gasseri (commercial), Latilactobacillus sakei AE126, and Enterococcus durans Y17, in seven Amlou formulations containing varying argan oil (5–10%) and sugar (0–10%) concentrations. Samples were stored at ambient temperature (25 °C) for 45 days. Viability, pH, and water activity were monitored periodically. Probiotic survival significantly depended on formulation (ANOVA, p < 0.05). Viability losses remained below 1 log CFU/g across all samples. The best results were observed in formulations containing 10% argan oil and either 0% or 5% sugar, depending on the probiotic strain, suggesting a synergistic protective effect of lipids and moderate carbohydrate levels. These findings indicate that Amlou could serve as a shelf-stable, culturally relevant carrier for probiotic delivery.