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

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius. / Abdelgadir, Warda; Nielsen, Dennis Sandris; Hamad, Siddig; Jakobsen, Mogens.

In: International Journal of Food Microbiology, Vol. 127, No. 3, 2008, p. 215-219.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Abdelgadir, W, Nielsen, DS, Hamad, S & Jakobsen, M 2008, 'A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius', International Journal of Food Microbiology, vol. 127, no. 3, pp. 215-219. https://doi.org/10.1016/j.ijfoodmicro.2008.07.008

APA

Abdelgadir, W., Nielsen, D. S., Hamad, S., & Jakobsen, M. (2008). A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius. International Journal of Food Microbiology, 127(3), 215-219. https://doi.org/10.1016/j.ijfoodmicro.2008.07.008

Vancouver

Abdelgadir W, Nielsen DS, Hamad S, Jakobsen M. A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius. International Journal of Food Microbiology. 2008;127(3):215-219. https://doi.org/10.1016/j.ijfoodmicro.2008.07.008

Author

Abdelgadir, Warda ; Nielsen, Dennis Sandris ; Hamad, Siddig ; Jakobsen, Mogens. / A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius. In: International Journal of Food Microbiology. 2008 ; Vol. 127, No. 3. pp. 215-219.

Bibtex

@article{707990e0a1c411ddb6ae000ea68e967b,
title = "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.",
keywords = "Former LIFE faculty, Streptococcus infantarius subsp. infantarius, Fermented milk, Camel's milk, LAB, Yeast",
author = "Warda Abdelgadir and Nielsen, {Dennis Sandris} and Siddig Hamad and Mogens Jakobsen",
year = "2008",
doi = "10.1016/j.ijfoodmicro.2008.07.008",
language = "English",
volume = "127",
pages = "215--219",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius

AU - Abdelgadir, Warda

AU - Nielsen, Dennis Sandris

AU - Hamad, Siddig

AU - Jakobsen, Mogens

PY - 2008

Y1 - 2008

N2 - 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.

AB - 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.

KW - Former LIFE faculty

KW - Streptococcus infantarius subsp. infantarius, Fermented milk, Camel's milk, LAB, Yeast

U2 - 10.1016/j.ijfoodmicro.2008.07.008

DO - 10.1016/j.ijfoodmicro.2008.07.008

M3 - Journal article

C2 - 18774196

VL - 127

SP - 215

EP - 219

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

ER -

ID: 8116533