Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product

Abstract

Garris, a fermented camel’s milk is widely consumed in various region of the Sudan. The product is prepared by semi-continuous or fed-batch fermentation process in large skin bags or siin, which contains a large quantity of previously soured product. Garris has numerous nutritional components as well as therapeutic value. Camel milk is a good source of many nutrients, such as protein, calcium, phosphorous, vitamin C, and niacin (vitamin B3). Eating camel milk and camel milk products enhance the immune and defense capabilities of the body, and play significant roles in resistance to many types of bacteria and viruses. Garris has a role in controlling diabetes, and reducing the amount of insulin that a person with this disease needs to control blood sugar. It can reduces the risk of developing cardiovascular disease in diabetics. Consumption of Garris can enable the consumers to resist cancer by preventing the formation of new blood vessels that tumors need to grow, in addition to stimulating the death of cancer cells. Gariss contained rod-shaped, non-sporing bacterial cells as single cells, pairs or short chains. In less plentiful numbers yet still various yeasts are found, for the most part of the elongated cell types, notwithstanding others of oval or spherical shapes. Ethanol is delivered with enormous amounts during Garris fermentation, and arrives at a greatest at one point and afterward constantly decreases forcefully to an exceptionally value. This drop in ethanol is quite often accompanied by a concomitant rise in lactic acid. In all cases only negligible amounts of volatile fatty acids e.g. acetic acid are produced.