ISSN: 2574-2701
Authors:
Suliman ESK and El Zubeir IEM*
This study was conducted in AlGadarif State to assess the microbial quality of Gariss; prepared by nomadic women camel herders and to evaluate the effects of different types of containers and additives used on the microbial loads. The samples (n= 19) collected during settlement and movement of herders were significantly (P<0.05) higher in total bacterial count (TBC) (7.32 ± 0.03) and lower in Lactobacillus spp. Count (7.06 ± 0.03) and Streptococcus spp. count (7.13 ± 0.29) compared to that collected during settlement. Gariss prepared in bukhsa was significantly (P<0.05) higher in Lactobacillus spp. count and it showed the lowest mean for TBC. Gariss samples prepared in plastic containers were significantly (P<0.05) lower in coliform bacterial count and higher in TBC. The lowest counts of Lactobacillus and Streptococcus spp. (P<0.05) were found in Gariss prepared in stainless steel containers. The highest TBC, Lactobacillus spp. count and yeast count were observed in Gariss samples prepared using no additives. The additives used were significantly (P<0.05) increased the number of Streptococcus spp. as they enhance fermentation. The isolates identified were L. fermentum (26.67%), L. brevis (13.33%), L. plantarum (20%), L. acidophilus (20%), L. casei (13.33%), L. delbrueckii (6.67%), St. thermophilus (80%) and St. lactis (20%). Moreover the coliform bacteria were found as E. coli (40%), Klebsiella (30%), and the Enterobacter aerogenes ( 30%). The present study concluded that the microbial loads were affected by movement seasons, types of additives and containers used. It recommended to control the fermentation by using improved starter culture and more studies are needed on the effect of the additives and containers on traditional Gariss quality.
Keywords:
Nomadic women; Camel milk fermentation; Gariss processing, containers; Added spices; Microbial quality; Sudan
