A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods
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+09CFUml-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.
Saved in:
| Main Authors: | , , , , , , , , , , , , , |
|---|---|
| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Bacterial fermentation, Consortium, Enrichment, Fermented foods, Functional foods, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus yoba 2012, Streptococcus thermophilus C106, Yoghurt, |
| Online Access: | https://research.wur.nl/en/publications/a-novel-consortium-of-lactobacillus-rhamnosus-and-streptococcus-t |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
dig-wur-nl-wurpubs-497114 |
|---|---|
| record_format |
koha |
| spelling |
dig-wur-nl-wurpubs-4971142024-12-04 Kort, Remco Westerik, Nieke Mariela Serrano, L. Douillard, François P. Gottstein, Willi Mukisa, Ivan M. Tuijn, Coosje J. Basten, Lisa Hafkamp, Bert Meijer, Wilco C. Teusink, Bas de Vos, Willem Reid, Gregor Sybesma, Wilbert Article/Letter to editor Microbial Cell Factories 14 (2015) 1 ISSN: 1475-2859 A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods 2015 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+09CFUml-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. en application/pdf https://research.wur.nl/en/publications/a-novel-consortium-of-lactobacillus-rhamnosus-and-streptococcus-t 10.1186/s12934-015-0370-x https://edepot.wur.nl/373173 Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt https://creativecommons.org/licenses/by/4.0/ Wageningen University & Research |
| institution |
WUR NL |
| collection |
DSpace |
| country |
Países bajos |
| countrycode |
NL |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-wur-nl |
| tag |
biblioteca |
| region |
Europa del Oeste |
| libraryname |
WUR Library Netherlands |
| language |
English |
| topic |
Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt |
| spellingShingle |
Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt Kort, Remco Westerik, Nieke Mariela Serrano, L. Douillard, François P. Gottstein, Willi Mukisa, Ivan M. Tuijn, Coosje J. Basten, Lisa Hafkamp, Bert Meijer, Wilco C. Teusink, Bas de Vos, Willem Reid, Gregor Sybesma, Wilbert A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| description |
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+09CFUml-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. |
| format |
Article/Letter to editor |
| topic_facet |
Bacterial fermentation Consortium Enrichment Fermented foods Functional foods Lactobacillus rhamnosus GG Lactobacillus rhamnosus yoba 2012 Streptococcus thermophilus C106 Yoghurt |
| author |
Kort, Remco Westerik, Nieke Mariela Serrano, L. Douillard, François P. Gottstein, Willi Mukisa, Ivan M. Tuijn, Coosje J. Basten, Lisa Hafkamp, Bert Meijer, Wilco C. Teusink, Bas de Vos, Willem Reid, Gregor Sybesma, Wilbert |
| author_facet |
Kort, Remco Westerik, Nieke Mariela Serrano, L. Douillard, François P. Gottstein, Willi Mukisa, Ivan M. Tuijn, Coosje J. Basten, Lisa Hafkamp, Bert Meijer, Wilco C. Teusink, Bas de Vos, Willem Reid, Gregor Sybesma, Wilbert |
| author_sort |
Kort, Remco |
| title |
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| title_short |
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| title_full |
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| title_fullStr |
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| title_full_unstemmed |
A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
| title_sort |
novel consortium of lactobacillus rhamnosus and streptococcus thermophilus for increased access to functional fermented foods |
| url |
https://research.wur.nl/en/publications/a-novel-consortium-of-lactobacillus-rhamnosus-and-streptococcus-t |
| work_keys_str_mv |
AT kortremco anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT westeriknieke anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT marielaserranol anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT douillardfrancoisp anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT gottsteinwilli anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT mukisaivanm anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT tuijncoosjej anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT bastenlisa anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT hafkampbert anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT meijerwilcoc anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT teusinkbas anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT devoswillem anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT reidgregor anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT sybesmawilbert anovelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT kortremco novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT westeriknieke novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT marielaserranol novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT douillardfrancoisp novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT gottsteinwilli novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT mukisaivanm novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT tuijncoosjej novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT bastenlisa novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT hafkampbert novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT meijerwilcoc novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT teusinkbas novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT devoswillem novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT reidgregor novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods AT sybesmawilbert novelconsortiumoflactobacillusrhamnosusandstreptococcusthermophilusforincreasedaccesstofunctionalfermentedfoods |
| _version_ |
1819148193707851776 |