A Survey of the Processing and Chemical Composition of Gariss Produced by Nomadic Camel Women Herders in AlGaderif State, Sudan

Abstract Gariss is the most popular stable food for the camel herders who depend on Gariss for the sustainability of their livestock. The objective of the current study is to assess the traditional fermented camel milk (Gariss) prepared by nomadic camel woman herders in AlGadarif State in Butana. It is also meant to improve the quality of camel milk products through sharing knowledge. The samples (n= 19) were collected during rainy and dry seasons. The nomad's housekeepers were interviewed in the study area. The effect of different types of containers and the additives used during Gariss preparation and the compositional quality were all estimated. The survey reported the different types of spoilage and the variations in the shelf life of Gariss. When compared with the mean values of the Gariss samples collected during dry season, the result indicated that the values of the total solids and the pH of the samples collected during the rainy season were significantly higher (p<0.05), whereas the values of the fat, protein and ash were significantly lower (p<0.05). The container types had a significant (p<0.05) effect on the total solids, fat and ash content only. The Gariss prepared in Bukhsa showed the highest total solids content (13.15±0.54%) and that prepared in stainless steel showed the highest fat (4.65± 0.34%) content. However, when Gariss was prepared in plastic containers it showed the lowest pH value (3.59±0.16%), whereas samples from ''Siin'' (goat leather) was significantly lower (p<0.05) in the ash content (0.35± 0.09%). The present study concludes that the chemical composition of Gariss from the nomadic camel women herders is affected by seasons, types of additives and containers used. Hence more studies are needed to be done on the effect of the additive and containers on Gariss quality

CopR, a Global Regulator of Transcription to Maintain Copper Homeostasis in Pyrococcus furiosus

Although copper is in many cases an essential micronutrient for cellular life, higher concentrations are toxic. Therefore, all living cells have developed strategies to maintain copper homeostasis. In this manuscript, we have analyzed the transcriptome-wide response of Pyrococcus furiosus to increased copper concentrations and described the essential role of the putative copper-sensing metalloregulator CopR in the detoxification process. To this end, we employed biochemical and biophysical methods to characterize the role of CopR. Additionally, a copR knockout strain revealed an amplified sensitivity in comparison to the parental strain towards increased copper levels, which designates an essential role of CopR for copper homeostasis. To learn more about the CopR-regulated gene network, we performed differential gene expression and ChIP-seq analysis under normal and 20 μM copper-shock conditions. By integrating the transcriptome and genome-wide binding data, we found that CopR binds to the upstream regions of many copper-induced genes. Negative-stain transmission electron microscopy and 2D class averaging revealed an octameric assembly formed from a tetramer of dimers for CopR, similar to published crystal structures from the Lrp family. In conclusion, we propose a model for CopR-regulated transcription and highlight the regulatory network that enables Pyrococcus to respond to increased copper concentrations

Chemical and Microbial Measurements of Fermented Camel Milk ''Gariss'' from Transhumance and Nomadic Herds in Sudan

Abstract: The present study was conducted to assess the chemical composition and microbial contents of Gariss (fermented camels milk), collected from nomadic and transhumance herders. The results indicated differences in mean levels of total solids, ash and protein content for Gariss samples collected from both herders. Moreover significant variations (P< 0.01) between nomadic and transhumance Gariss were found in fat %, pH and lactic acid % of Gariss samples. The microbial content revealed low levels for log total bacterial count, log yeast count and log Streptococcus spp. count and higher log Lactobacillus spp. count in transhumance Gariss compared to nomadic Gariss samples. Streptococcus lactis, Str. lactis sub spp diacetylactis, Lactobacillus planturum, Lact. brevis, Lact. casei, Lact. leichmanii, Lact. acidophilus and Lact. fermentum were identified using conventional methods. The present study recommended further reaserch on identification and molecular characterization on the isolates from milk of camel and its products

Microbiological and Physicochemical Properties of Raw Milk Used for Processing Pasteurized Milk in Blue Nile Dairy Company (Sudan)

Abstract: An analysis of raw milk samples and pasteurized milk, after processing and before packaging demonstrated an association between the properties of the raw milk used and the pasteurized milk produced. Raw milk used provided by Blue Nile Dairy and Kordi farms. Raw milk from both farms was usually mixed and standardized (3-3.2% fat) and pasteurized using High Temperature Short Time (HTST) pasteurizer. Raw and pasteurized milk were analyzed for chemical, physical and microbial properties. The result of raw milk for protein, lactose, sold not fat, ash, Density, freezing point, titratable acidity, and pH revealed significant variation (P<0.01) due to the source, while, fat was not significantly (P>0.05) affected by source. The mean values of microbiological results indicated that the log of cfu/ml of total bacterial counts (TBC), coliform counts, thermoduric bacterial counts and psychrotrophic counts were 4.755±0.007 and 1.294±0.021, 4.106±0.008 and 0.214±0.047, 2.980±0.014 and 0.621±0.049, 0.814±0.014 and 0.360±0.073 in raw milk samples and pasteurized milk at processing, respectively. The present study recommended that quality assurance programs should be started to ensure good quality milk and milk products

Chemical composition of Gariss produced from milk of camels with different watering intervals using some traditional containers in Al-Koma Locality, North Darfur State, Sudan

Abstract Background The nomadic camels herders utilizing the extensive production system in Sudan depend mainly on fermented milk, locally known as Gariss, as their main stable food for several months during the year. Methods This study was conducted to assess some factors (locations, types of containers used for preparing Gariss and camels watering intervals) affecting the compositional content of Gariss that is commonly prepared by nomadic camel herders. Gariss samples (n-118) were collected during February 2018, from nomadic herders in 4 locations in Al-Koma Locality, North Darfur State, Sudan. Results and discussion The chemical analysis conducted during this study indicated that the mean levels of the total solids, fat, protein and ash content and the pH values of Gariss samples revealed 7.35 ± 0.22%, 2.58 ± 0.08%, 1.86 ± 0.04% and 0.67 ± 0.01% and 3.77 ± 0.03, respectively. The data showed that Gariss prepared in Siin showed the highest total solids (7.7 ± 0.71%), protein (2.02 ± 0.18%), fat (2.60 ± 0.19%) and ash (0.68 ± 0.04%) content, while it revealed the lowest pH value (3.61 ± 0.11). Gariss prepared in plastic containers showed the lowest total solids (7.30 ± 0.23%) and protein (1.48 ± 0.28%). Moreover, Gariss from milk of camels that drink water every 14 days revealed high values for total solids (7.91 ± 0.29%), fat (2.80 ± 0.11%), protein (1.99 ± 0.05%) and pH (3.78 ± 0.04), while it showed the lowest ash (0.67 ± 0.02%) content compared to those made from milk of camels with drinking water frequency of 10 days. Conclusion The study concluded that the compositional content of Gariss was affected by the frequency of water drinking by camels in addition to the containers used for its preparation; as the compositional content of Gariss from Siin showed the best values followed by that stored in Bokhsa. Thus, the study recommends that Siin and Bokhsa should be considered as valuable ethnic containers in keeping camel fermented milk with better compositional content

The role of emergency medicine clerkship e-Portfolio to monitor the learning experience of students in different settings: a prospective cohort study

Abstract Background Although emergency departments provide acute care learning opportunities for medical students, student exposure to recommended curriculum presentations and procedures are limited. In this perspective, clinical environments providing learning opportunities for students should be monitored as part of an ongoing quality improvement process. This study aims to analyze student exposures and their involvement levels in two different hospitals (Tawam and Al Ain) so as to improve the teaching and learning activities. Methods This is a prospective study on all 76 final year medical students’ electronic logbooks (e-Portfolio) of the academic year 2016/2017. Results Students recorded 5087 chief complaints and 3721 procedures. The average patient and procedure exposure in a shift per student in Al Ain Hospital compared with Tawam Hospital were 7.2 vs 6.4 and 5.8 vs 4.3, respectively. The highest full involvement with presentations was seen in the pediatric unit (67.1%, P < 0.0001). Urgent care shifts demonstrated the highest area of “full involvement” with procedures for our students (73.2%, P < 0.0001). Students’ highest involvement with presentations and procedures were found during the night shifts (P < 0.0001, 66.5 and 75.1%, respectively). Conclusions The electronic portfolio has proven to be a very useful tool in defining the learning activities of final year medical students during their emergency medicine clerkship and in comparing activities in two different clinical settings. Data collected and analyzed using this e-Portfolio has the potential to help medical educators and curriculum designers improve emergency medicine teaching and learning activities