Yoba Probiotic Food Today: >250 PRODUCTION UNITS
>200,000 CONSUMERS
EMAIL US AT info@yoba4life.org

Research and Development

Research and Development

Research and Development

The research program of Yoba for Life is running in collaboration with a number of universities institutes and universities, including The Netherlands Organization for Applied Scientific Research (TNO), VU University Amsterdam (VUA) in The Netherlands, Wageningen University and Research Center (WUR), PATH, Seattle, USA, the Uganda Industrial Research Institute (UIRI) and Makerere University in Kampala, Uganda.

The research program comprises of the following topics:

  1. Development of the Yoba starter culture and characterization of the Lactobacillus rhamnosus 2012 probiotic strain
  2. Development of novel fermented foods with the Yoba starter culture, including cereals and fruits.
  3. Reduction of aflatoxines by fermentation with the Yoba starter culture
  4. Health benefits of fermented products

Research Publications

Sustainable Food Processing Inspired by Nature.

Sybesma W, Blank I, Lee YK. Sustainable Food Processing Inspired by Nature. Trends Biotechnol. 2017 Mar 7. 35(4):279-281. DOI: 10.1016/j.tibtech.2015.01.002

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods.

Westerik N, Wacoo AP, Sybesma W, Kort R. Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods. J Vis Exp. 2016 Sep 10;(115). doi: 10.3791/54365.

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba.

Mpofu A, Linnemann AR, Nout MJ, Zwietering MH, Smid EJ, den Besten HM. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. Int J Food Microbiol. 2016 Jan 18;217:42-8. DOI: 10.1016/j.ijfoodmicro.2015.09.016

Harnessing microbiome and probiotic research in sub-Saharan Africa: recommendations from an African workshop.

Reid G, Nduti N, Sybesma W, Kort R, Kollmann TR, Adam R, Boga H, Brown EM, Einerhand A, El-Nezami H, Gloor GB, Kavere II, Lindahl J, Manges A, Mamo W, Martin R, McMillan A, Obiero J, Ochieng’ PA, Onyango A, Rulisa S, Salminen E, Salminen S, Sije A, Swann JR, van Treuren W, Waweru D, Kemp SJ. Harnessing microbiome and probiotic research in sub-Saharan Africa: recommendations from an African workshop. Microbiome. 2014 Apr 16;2:12. . DOI: 10.1186/2049-2618-2-12

Genome instability in Lactobacillus rhamnosus GG.

Sybesma W, Molenaar D, van IJcken W, Venema K, Kort R. Genome instability in Lactobacillus rhamnosus GG. Appl Environ Microbiol. 2013 Apr;79(7):2233-9. DOI: 10.1128/AEM.03566-12.

Health benefits of fermented foods: microbiota and beyond.

Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. 2016 Dec 17;44:94-102. DOI: 10.1016/j.copbio.2016.11.010

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

Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods. Microb Cell Fact. 2015 Dec 8;14:195. doi: 10.1186/s12934-015-0370-x

Locally sourced probiotics, the next opportunity for developing countries?

Sybesma W, Kort R, Lee YK. Locally sourced probiotics, the next opportunity for developing countries? Trends Biotechnol. 2015 Apr;33(4):197-200. DOI: 10.1016/j.tibtech.2015.01.002

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa.

Mpofu A, Linnemann AR, Sybesma W, Kort R, Nout MJ, Smid EJ. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. J Dairy Sci. 2014 May;97(5):2591-9. DOI: 10.3168/jds.2013-7593.

Probiotics for every body.

Kort R, Sybesma W. Probiotics for every body. Trends Biotechnol. 2012 Dec;30(12):613-5. DOI: 10.1016/j.tibtech.2012.09.002

The DNA sequence of the Yoba probiotic strains

The sequence Read Archive used for the comparative genome analysis of the three product isolates and reference strain has been deposited at NCBI BioSample database, project number SRP017797

Genome sequencing data

Links to genome sequence data of L. rhamnosus yoba 2010, L. rhamnosus yoba 2012, one dairy product isolate containing L. rhamnosus GG and the reference strain, as carried out by use of the Breseq tool version 0.18 (3).

Description Source Species Strain Culture collection nr. Novel name SRA BioSample accession no.a HiSeq Data MiSeq Data Ref.
Reference LMG culture collection L. rhamnosus GG LMG 18243ATCC 53103

TNO 2012.097

SAMN01831559 link link
Product isolate 1 liquid dairy formula 1 L. rhamnosus GG LMG 25859TNO 2012.098 L. rhamnosus yoba2010 SAMN01831560 link link 1
Product isolate 2A liquid dairy formula 2A L. rhamnosus GG TNO 2010.113 SAMN01831561 link link
Product isolate 3 powder dairy formula 3 L. rhamnosus GG LMG 27229TNO 2012.094 L. rhamnosus yoba2012 SAMN01831562 link link 2


a The sequence Read Archive used for the comparative genome analysis of the three product isolates and reference strain has been deposited at NCBI BioSample database, project number SRP017797

References

  1. Kort R, and Sybesma W. 2012. Probiotics for every body. Trends Biotechnol. 30:613-615. doi: 10.1016/j.tibtech.2012.09.002.
  2. Sybesma W, Molenaar D, van IJcken W, Venema K, and Kort R. 2013. Genome instability in Lactobacillus rhamnosus GG. Applied and Environmental Microbiology. Published ahead of print 25 January 2013. doi:10.1128/AEM.03566-12.
  3. Barrick JE, Yu DS, Yoon SH, Jeong H, Oh TK, Schneider D, Lenski RE, Kim JF. 2009. Genome evolution and adaptation in a long-term experiment with Escherichia coli. Nature. 461:1243-1247. doi: 10.1038/nature08480.

 

doi:10.1128/AEM.03566-12