Microbial Loads of Gariss Collected During Movement and Settlement of Nomadic Camel Herders in Algadarif State, Sudan
Journal Title: Food Science & Nutrition Technology - Year 2016, Vol 1, Issue 2
Abstract
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.
Authors and Affiliations
Suliman ESK and El Zubeir IEM*
Keywords
Related Articles
- EP ID EP745960
- DOI -
- Views 20
- Downloads 0
Nutritional Supplements in Brazil: Use, Regulation and Health Risks
The use of nutritional supplements (NS) in Brazil has become fashionable in recent years, gaining considerable "momentum" in the fitness market. However, the possible complications arising from their use are not entirel...
Preliminary Characterization on Physical Properties of Selected Marine Fish Skins as Alternative Sources of Halal Gelatin
Recently, an alternative gelatin from the fish skins in halal market has obtained high demands in many industries. This occurrence has made by-products from the fish such as skins, bones and viscera become valuable and...
Effect of Aloe vera Gel and Gum Arabic Coating on Shelf Life and Nutrient Content of Green Capsicum (Capsicum annuum L.)
Capsicum, a common name of (Capsicum annuum L.), is an annual herbaceous plant of the Capsicum genus belonging to the Solanaceae family. India contributes to one fourth of the world production of capsicum with an average...
Technical Applications (Nanotechnology) in the Fields of Food Industry
It represents the issue of food security a fundamental problem in light of the steady population increase. To achieve food security, sophisticated and well thought out agricultural development using all modern technologi...
Genetic Modification in Plants and Food: Human Health; Risks and Benefits
Genetically modified (GM) foods are items that had their deoxyribsoe nucleic acid (DNA) altered through genetic engineering. Unlike conventional genetic modification that is carried out through time-tested conventional b...