Factors contributed to the microbiology of traditional fermented camel milk (Gariss) produced in Al-Koma locality, North Darfur State, Sudan
Hafiz, I. I. Osman
Ministry of Production and Economic Resources, North Darfur State
Ibtisam, E. M. El Zubeir
Department of Dairy Production, Faculty of Animal Production, University of Khartoum
DOI: https://doi.org/10.59429/ersr.v2i1.6173
Keywords: isolation; identification; microbial group, lactic acid bacteria; Gariss; nomadic camel herders; Sudan
Abstract
It is meant in the present study to isolate and identify the lactic acid bacteria (LAB) and other contaminants associated with Gariss; traditional fermented camel milk; that produced and consumed by camel herders in the nomadic production systems in North Darfur State, Sudan. About 118 samples were collected during February 2018 from 4 different areas located at Al-Koma Locality (Sari; 30 samples, Om-Hageleeg; 30 samples, Om-Alhussain; 30 samples and Al-Koma; 28 samples). Rod shaped bacteria showed the isolation of Lactobacillus (Lb,) spp. (78.5%), Bacillus spp. (13.3%), Propionibacterium spp. (6.2%), Bifidobacteria spp. (1%), Clostridium spp. (0.5%) and Bacteroides spp. (0.5%). The result also illustrated that the LAB isolates from the 118 samples were identified as Lactobacillus brevis (67.3%), Lb. acidophilus (11.5%), Lb. plantarum (7.9%), Lb. fermentum (4.8%), Lb. delbrueckii (3.6%), Lb. salivarius (1.8%), Lb. jensenii (1.2%), L. gasseri (1.2%) and Lb. casei (0.6%). The spheric bacteria isolated were Staphylococcus spp. (32.4%), Micrococcus spp. (31.2%), Streptococcus spp. (26.8%) and Enterococcus spp. (9.6%). Moreover, the yeast (39%), Gram-positive bacteria (30.8%), Gram-negative bacteria (15.7%) and Gram-positive bacteria mixed with yeast were isolated from 14.5% of Gariss samples. The result showed significant (P<0.01) differences for microbial groups associated with Gariss collected from Al-Koma Locality. Also, the comparison of the different containers used for preparation of Gariss revealed significant (P<0.01) variation for the occurrence of microbial groups. The study concluded that the traditional containers; Bokhsa and Siin; used for fermenting Gariss in the field conditions contain various types of microorganisms. Their full identification and characterization should be done because of the possibility of isolating some of beneficial bacteria that might be of significant in the near future. Also, collaborative effort is needed to reduce the contamination of the product.
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