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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...
Autores principales: | , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4672519/ https://www.ncbi.nlm.nih.gov/pubmed/26643044 http://dx.doi.org/10.1186/s12934-015-0370-x |
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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 M. 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 M. Reid, Gregor Sybesma, Wilbert |
author_sort | Kort, Remco |
collection | PubMed |
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+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. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12934-015-0370-x) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-4672519 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-46725192015-12-09 A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods 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 M. Reid, Gregor Sybesma, Wilbert Microb Cell Fact Research 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. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s12934-015-0370-x) contains supplementary material, which is available to authorized users. BioMed Central 2015-12-08 /pmc/articles/PMC4672519/ /pubmed/26643044 http://dx.doi.org/10.1186/s12934-015-0370-x Text en © Kort et al. 2015 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Research 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 M. Reid, Gregor Sybesma, Wilbert A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods |
title | 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_short | 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 |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4672519/ https://www.ncbi.nlm.nih.gov/pubmed/26643044 http://dx.doi.org/10.1186/s12934-015-0370-x |
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