A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius

Abdelgadir, Warda S.; Nielsen, Dennis Sandris; Hamad, Siddig H.

doi:10.1016/j.ijfoodmicro.2008.07.008

Cited by 83 publications

(68 citation statements)

References 25 publications

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“…The microbial flora in shubat was comparable to those reported in previous studies on suusac (traditional Kenyan fermented camel milk) and Gariss (traditional Sudanese fermented milk product) (Lore et al 2005;Abdelgadir et al 2008). Lore et al (2005) reported that the LAB and yeast counts in suusac were log 6.8 and 6.8 cfu/ml, respectively, while Abdelgadir et al (2008) indicated that LAB and yeast counts in Gariss were between log 7.76 and 8.66 cfu/ ml for LAB and between log 6.05 and 7.79 cfu/ml for yeasts.…”

Section: Resultssupporting

confidence: 82%

Characterization of the dominant microflora in naturally fermented camel milk shubat

Nurgul

Chen

Feng

et al. 2009

World J Microbiol Biotechnol

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This study aimed to characterize the dominant microflora in shubat, a special fermented product prepared from unheated two-humped camel milk. In the seven investigated samples of shubat, lactic acid bacteria and yeasts were the dominant microorganisms with the number ranging from log 6.8 to 7.6 cfu/ml and from log 4.3 to 4.7 cfu/ml, respectively. Using phenotypic and molecular methods, a total of 48 LAB isolates were identified as Lactobacillus sakei, Enterococcus faecium, Lactobacillus helveticus, Leuconstoc lactis, Enterococcus feacalis, Lactobacillus brevis and Weissella hellenica, whereas 15 yeast isolates were identified as Kluyveromyces marxianus, Kazahstan uiosporus, and Candida ethanolica. Results showed also that Lactobacillus and Enterococcus as well as Kluyveromyces were the predominant genera, with the most frequently isolated species being Lactobacillus sakei and Enterococcus faecium as well as Kluyveromyces maxius, respectively. This is the first report on the characterization of dominant microflora of shubat in China.

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Section: Resultssupporting

confidence: 82%

Characterization of the dominant microflora in naturally fermented camel milk shubat

Nurgul

Chen

Feng

et al. 2009

World J Microbiol Biotechnol

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“…Results showed high diversity of TLAB found and predominance of lactobacilli and enterococci. These findings are relatively similar to those reported by Benkerroum et al (2003) and Khedid et al (2009) in raw dromedary milk of Morocco, Kacem and Karam (2006); Kacem and Kaid-Harche (2008) in camel milk from arid regions of Algeria, Zamfir et al (2006) in Romanian dairy products and Abdelgadir et al (2008) in the Sudanese fermented camel milk.…”

Section: Discussionsupporting

confidence: 90%

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Mostefaoui

Hakem

Yabrir

et al. 2015

Emir. J. Food Agric

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“…infantarius, has been found at high numbers in Gariss, a camel's fermented milk [1]. Regarding lactococci, the only species clearly identified was Lc.…”

Section: Discussionmentioning

confidence: 99%

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

Todaro

Francesca

Reale

et al. 2011

Eur Food Res Technol

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The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1-4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The resistance at 30% of strain was influenced by cheese size, with 6 kg cheeses showing higher resistances than 12 kg cheeses. All cheeses were dominated by coccus LAB, but pseudomonads and Enterobacteriaceae showed comparable levels of about 10 5 cfu/g. Significant microbiological differences were evidenced only for enterococci and yeasts concerning the final cheese size. Thirteen species of LAB, belonging to five genera (Enterococcus, Lactobacillus, Lactococcus, Pediococcus and Streptococcus), were identified, but several spoilage/ pathogenic species were also identified, especially Pseudomonas putida, Citrobacter freundii and Stenotrophomonas maltophilia. LAB isolates were preliminary evaluated for their physiological characteristics in view of developing autochthonous starters to improve the microbiological quality of PDO Pecorino Siciliano cheese.

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A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius

Cited by 83 publications

References 25 publications

Characterization of the dominant microflora in naturally fermented camel milk shubat

Characterization of the dominant microflora in naturally fermented camel milk shubat

Evaluation of biofilm formation by exopolysaccharide-producer strains of thermophilic lactic acid bacteria isolated from Algerian camel milk

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese

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