A traditional Sudanese fermented camel’s milk product, gariss, as a habitat of Streptococcus infantarius subsp. infantarius.
Abstract
Samples of the traditional Sudanese fermented camel's milk product Gariss representing 9 different regions in Sudan were microbiologically characterized using an integrated approach including phenotypic and genotypic methods. Lactic acid bacteria [log(CFU/g)=7.76-8.66] and yeasts [log(CFU/g)=6.05-7.79] were detected in high numbers. A total of 180 LAB isolates were identified of which 123 isolates were found to belong to the Streptococcus bovis group. Thirteen representative isolates were characterized by PCR amplification and sequencing of the housekeeping genes rpoB and sodA and the streptococcal glucosyltransferase gene (gtf). All thirteen isolates were identified as Streptococcus infantarius subsp. infantarius, a potential human pathogen. The gene encoding the virulence determinant gtf was detected in 10 of the 13 tested strains. The same isolates were able to survive exposure to 0.3% (w/v) oxgall for 4 h and pH=2.7 for 1-4 h. Also Lactobacillus fermentum were detected in high numbers, whereas Enterococcus faecium and Lactobacillus helveticus were detected more occasionally. The yeast microflora in all Gariss samples consisted of Kluyveromyces marxianus and Issatchenkia orientalis with the former being predominant in 7 out of 9 samples.
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LAB strains able to acidify camel milk have been isolated and several have been genome sequenced.
“LAB strains able to acidify camel milk have been isolated (Abdelgadir et al., 2008; Drici, 2008; Drici et al., 2010; Gabed et al., 2015; Fugl et al., 2017) and several of these have been genome sequenced (Drici, 2008; Gabed et al., 2015; Bragason et al., 2020).”
From Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis (2020) · cites this paper as Abdelgadir et al., 2008
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Fugl, A., Berhe, T., Kiran, A., Hussain, S., Laursen, M. F., Bahl, M. I., Hailu, Y., Sørensen, K. I., Guya, M. E., Ipsen, R., et al. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2017.04.007 · Cited by 44 · see citing works
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- Authors
- Abdelgadir, W., Nielsen, D. S., Hamad, S., & Jakobsen, M.
- Affiliations
- University of Copenhagen (DK)
- University of Khartoum (SD)
- Corresponding author
- Nielsen, Dennis S.
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2008-10
- Volume
- 127
- Issue
- 3
- Pages
- 215-219
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2046945797
- Cited by
- 99
- References
- 35
- Citations by year
- 2026: 6 · 2025: 3 · 2024: 4 · 2023: 7 · 2022: 5 · 2021: 4 · 2020: 7 · 2019: 9 · 2018: 3 · 2017: 12 · 2016: 5 · 2015: 6 · 2014: 5 · 2013: 4 · 2012: 10
- FWCI
- 4.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Animal Diversity and Health Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- lactic acid bacteria, acid resistance, Lactobacillus fermentum, Kluyveromyces marxianus, Candida krusei, yeast microflora, traditional fermented dairy products, Sudan
- MeSH terms
- Animals, Camelus, Consumer Product Safety, DNA, Bacterial, Fermentation, Food Contamination, Food Microbiology, Genotype, Humans, Hydrogen-Ion Concentration, Lactobacillus, Phenotype, Phylogeny, RNA, Ribosomal, 16S, Streptococcus, Sudan, Yeasts, Colony Count, Microbial, Cluster Analysis, Polymerase Chain Reaction, Cultured Milk Products
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