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Microb Cell Fact. 2015 Dec 8;14:195. doi: 10.1186/s12934-015-0370-x.

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

Author information

1
Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. remco.kort@yoba4life.com.
2
Micropia, Natura Artis Magistra, Plantage Kerklaan 38-40, 1018 CZ, Amsterdam, The Netherlands. remco.kort@yoba4life.com.
3
Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. remco.kort@yoba4life.com.
4
TNO Microbiology and Systems Biology, Zeist, The Netherlands. remco.kort@yoba4life.com.
5
Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. nieke.westerik@telfort.nl.
6
Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. nieke.westerik@telfort.nl.
7
CSK Food Enrichment, Ede, The Netherlands. m.serrano@cskfood.com.
8
Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland. francois.douillard@helsinki.fi.
9
Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. w.g.gottstein@vu.nl.
10
Department of Food Technology and Human Nutrition, Makerere University, Kampala, Uganda. ivanmukisa@caes.mak.ac.ug.
11
Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. c.tuijn@gmail.com.
12
CSK Food Enrichment, Ede, The Netherlands. l.basten@cskfood.com.
13
CSK Food Enrichment, Ede, The Netherlands. b.hafkamp@cskfood.com.
14
CSK Food Enrichment, Ede, The Netherlands. w.meijer@cskfood.com.
15
Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. b.teusink@vu.nl.
16
Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland. willem.devos@wur.nl.
17
Department of Bacteriology and Immunology, RPU Immunobiology, University of Helsinki, Helsinki, Finland. willem.devos@wur.nl.
18
Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands. willem.devos@wur.nl.
19
Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, London, ON, Canada. gregor@uwo.ca.
20
Division of Urology, Department of Microbiology and Immunology, Department of Surgery, Western University, London, ON, Canada. gregor@uwo.ca.
21
Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. wilbert.sybesma@yoba4life.com.

Abstract

BACKGROUND:

The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world's first generic probiotic strain. We have been able to overcome the strain's limitations to grow in food matrices like milk, by formulating a dried starter consortium with Streptococcus thermophilus that enables the propagation of both strains in milk and other food matrices. The affordable seed culture is used by people in resource-poor communities.

RESULTS:

We used S. thermophilus C106 as an adjuvant culture for the propagation of L. rhamnosus yoba 2012 in a variety of fermented foods up to concentrations, because of its endogenous proteolytic activity, ability to degrade lactose and other synergistic effects. Subsequently, L. rhamnosus could reach final titers of 1E+09 CFU ml(-1), which is sufficient to comply with the recommended daily dose for probiotics. The specific metabolic interactions between the two strains were derived from the full genome sequences of L. rhamnosus GG and S. thermophilus C106. The piliation of the L. rhamnosus yoba 2012, required for epithelial adhesion and inflammatory signaling in the human host, was stable during growth in milk for two rounds of fermentation. Sachets prepared with the two strains, yoba 2012 and C106, retained viability for at least 2 years.

CONCLUSIONS:

A stable dried seed culture has been developed which facilitates local and low-cost production of a wide range of fermented foods that subsequently act as delivery vehicles for beneficial bacteria to communities in east Africa.

PMID:
26643044
PMCID:
PMC4672519
DOI:
10.1186/s12934-015-0370-x
[Indexed for MEDLINE]
Free PMC Article

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