https://ojs.as-pub.com/index.php/ERSR/issue/feed 2024-06-21T15:34:09+08:00 Managing Editor editorial_office@as-pub.com Open Journal Systems <p><strong>ISSN:&nbsp;3029-150X(Online)</strong><br>Ecological issues are closely related to human life.&nbsp;Ecological Risk and Security Research&nbsp;(ERSR) is a peer-reviewed open access journal aiming to address ecological issues by providing an advance communication forum. Ecological risks and preventive countermeasures are the focus of this journal. Submissions can be original research review articles, commentaries, letters, etc.</p> <p>&nbsp;<strong>The article processing charges is $800 per article.</strong></p> https://ojs.as-pub.com/index.php/ERSR/article/view/6173 2024-06-21T15:34:09+08:00 Hafiz, I. I. Osman btisamelzubeir17@gmail.com Ibtisam, E. M. El Zubeir Ibtisam.elzubeir@uofk.edu

<p>It is meant in the present study to isolate and identify the lactic acid bacteria (LAB) and other contaminants associated with <em>Gariss</em>; 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 <em>Lactobacillus</em> (Lb,) spp. (78.5%), <em>Bacillus</em> spp. (13.3%), <em>Propionibacterium</em> spp. (6.2%), <em>Bifidobacteria</em> spp. (1%), <em>Clostridium</em> spp. (0.5%) and <em>Bacteroides</em> spp. (0.5%). The result also illustrated that the LAB isolates from the 118 samples were identified as <em>Lactobacillus brevis</em> (67.3%), <em>Lb. acidophilus</em> (11.5%), <em>Lb. plantarum</em> (7.9%), <em>Lb. fermentum</em> (4.8%), <em>Lb. delbrueckii</em> (3.6%), <em>Lb. salivarius </em>(1.8%), <em>Lb. jensenii</em> (1.2%), <em>L. gasseri</em> (1.2%) and <em>Lb. casei</em> (0.6%). The spheric bacteria isolated were <em>Staphylococcus </em>spp. (32.4%), <em>Micrococcus</em> spp. (31.2%), <em>Streptococcus</em> spp. (26.8%) and <em>Enterococcus</em> 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 <em>Gariss</em> samples. The result showed significant (P&lt;0.01) differences for microbial groups associated with <em>Gariss</em> collected from Al-Koma Locality. Also, the comparison of the different containers used for preparation of <em>Gariss</em> revealed significant (P&lt;0.01) variation for the occurrence of microbial groups. The study concluded that the traditional containers; <em>Bokhsa</em> and <em>Siin;</em> used for fermenting <em>Gariss</em> 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.</p>

2024-06-17T00:00:00+08:00 ##submission.copyrightStatement## https://ojs.as-pub.com/index.php/ERSR/article/view/6364 2024-06-21T15:29:38+08:00 Lóránt Dénes Dávid David.Lorant.Denes@uni-mate.hu

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2024-06-21T09:56:09+08:00 ##submission.copyrightStatement##