Factors contributed to the microbiology of traditional fermented camel milk (Gariss) produced in Al-Koma locality, North Darfur State, Sudan
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.
References
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8. Suliman, E.S.K., & El Zubeir, I.E.M. (2013). Effect of processing condition on the microbial quality of Gariss produced by nomadic camel herders in Al Gadarif State, Sudan. International Conference on Sustainability of Camel Population and Production, 17-20 February 2013. Faculty of Agriculture and Food Science, King Faisal University, Hafuf Al-Ahssa, Saudi Arabia, P 148–149.
9. Suliman, E.S.K., & El Zubeir, I.E.M. (2016). Microbial loads of Gariss collected during movement and settlement of nomadic camel herders in Algadarif State, Sudan. Food Science and Technology, 1(2), 1–7.
10. Shori, A.B. (2012). Comparative study of chemical composition, isolation and identification of microflora in traditional fermented camel milk products: Gariss, Suusac, and Shubat. Journal of the Saudi Society of Agricultural Sciences, 11, 79–88. doi:10.1016/j.jssas.2011.12.001.
11. Elagamy, E.I. (2000). Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: A comparison with cows and buffalo milk proteins. Food Chemistry, 68, 227–232.
12. Shuiep, E.S., El Zubeir, I.E.M., & Yousif, I.A. (2014). Socioeconomic aspects of rearing camels under two production systems in Sudan. Livestock Research for Rural Development, 26 (11), www.lrrd.org/lrrd26/11/shui26208.html 6
13. Konuspayeva, G., & Faye, B. (2021. Recent advances in camel milk processing. Animals, 11, 1045. https,//doi.org/10.3390/ani11041045.
14. Ashmaig, A., Hassan, A., & El Gaali, E. (2009). Identification of lactic acid bacteria isolated from traditional Sudanese fermentation camel’s milk (Gariss). African Journal of Microbiology Research, 3(8), 451-457. http://www.academicjournals.org/ajmr
15. Abdelgadir, W.S., Nilsen, D.S., Hamad, S., Jakobsen, M. (2008). A traditional Sudanese fermented camels milk product, Gariss, as a habitat of Streptococcus infantarius subsp. Infantarius, International Journal of Food Microbiology, 127, 215–219.
16. Barrow, G.I., & Feltham, R.K.A. (1993). Manual for the Identification of Medical Bacteria, 3th ed., Cambridge, University Press UK.
17. Marshall, R.T. (1992). Media In: Standard Methods for the Examination of Dairy Products. Marshall, R.T. (ed), 16th edition, Port City Press, Baltimore, Washington.
18. Harrigan, W.F., & McCance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. Academic Press, London.
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21. Mohamed, I.M.A., & El Zubeir, I.E.M. (2012). Effect of pasteurization on the keeping quality of camel milk. The 3rd Conference of International Society of Camelids Research and Development (ISOCARD). Muscat, Sultanate of Oman, 29th January-1st February 2012.
22. Mohamed, I.M.A., & El Zubeir, I.E.M. (2014). Effect of heat treatment on the keeping quality of camel milk. Annals of Food Science and Technology, 15 (2), 239–245. Available on-line at www.afst.valahia.ro
23. Mathara, J.M., Schillingera, U., Kutima, P.M., Mbugua, S.K., & Holzapfel, W.H. (2004). Isolation, identification and characterizations of the dominant microorganisms of kule naoto: The Maasai traditional fermented milk in Kenya. International Journal of Food Microbiology, 94, 269–278. Doi 10.1016/j.ijfoodmicro.2004.01.008
24. Gadaga, T.H., Nyanga, L.K., & Mutukumira, A.N. (2004). The occurrence, growth and control of pathogens in African fermented foods. Afr. J. Food Agric. Nutr. Dev., 4, 1–7.
25. Narvhus, J.A., & Gadaga, T.H. (2003). The role of interaction between yeasts and lactic acid bacteria in African fermented milks: A review. Int. J. Food Microbiol., 86, 51–60.
26. Shuiep, E.S., El Zubeir, I.E.M., El Owni, O.A.O., & Musa, H.H. (2007). Assessment of hygienic quality of camel (Camelus dromoedrius) milk in Khartoum State, Sudan. Bull. Anim. Health and Prod in Africa, 55, 112–117. http://www.ajol.info/index.php/bahpa/.
27. Berhe, T., Ipsen, R., Seifu, E., Kurtu, M.Y., Fugl, A., & Hansen, E.B. (2019). Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk. FEMS Microbiology Letters, 366(11), FNZ 128. DOI:10.1093/femsle/fnz128
28. Maitha, I.M., Kaindi, D.W.M., Wangoh, J., & Mbugua, S. (2019). Microbial quality and safety of traditional fermented camel milk product Suusac sampled from different regions in North Eastern, Kenya. Asian Food Science Journal, 8 (2):, 1–9.
29. Benkerroum, N., Boughdadi, A., Bennani, N., & Hidane, K. (2003). Microbiological quality assessment of Moroccan camel’s milk and identification of predominating lactic acid bacteria. World Journal of Microbiology and Biotechnology, 19, 645–648.
30. Warsma, L.M., & El Zubeir, I.E.M. (2015). Assessment of bacterial loads of camel milk from farms and sale points in Khartoum State, Sudan. Sudan Journal of Science and Technology, 16 (3), 118–123.
31. El Zubeir, I.E.M. (2015). Fluid milk processing and marketing for sustainable development of the camels’ herders communities. Sudan Journal of Agricultural and Veterinary Sciences, 16 (1), 1–13.
32. Barbour, E.K., Nabbut, N.H., Frerisch, W.M., & Al-Nakhli, H.M. (1984). Inhibition of pathogenic bacteria by camel’s milk: relation to whey lysozyme and stage of lactation, Journal of Food Protection, 47 (11), 838–840.
33. Shuiep, E.S., Kanbar, T., Eissa, N., Alber, J., Laemmler, C., Zschock, M., El Zubeir, I.E.M., & Weiss, R. (2009). Phenotypic and genotypic characterization of Staphylococcus aureus isolated from raw camel milk samples. Research in Veterinary Science, 86, 211–215. DOI: 10.1016/j.rvsc.2008.07.011
34. Njage, P.M.K., Dolci, S., Jans, C., Wangoh, J., Lacroix, C., & Meile, L. (2013). Biodiversity and enterotoxigenic potential of staphylococci isolated from raw and spontaneously fermented camel milk. British Microbiology Research Journal, 3(2), 128–138.
35. Loir, Y., Baron, F., & Gautier, M. (2003). Staphylococcus aureus and food poisoning. Mol. Res., 2, 63–76.
36. Tuteja, F.C., Dixit, S.K., Ghorui, S.K., Deen, A., & Sahani, M.S. (2003). Prevalence, characterization and antibiotic sensitivity of intramammary infections in camel. J. Camel Pract. Res., 10, 69–77.
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