Scientific Publications

Effects of probiotic yogurt on relative respiratory tract infections, urine, saliva biomarkers, and fecal bacterial load in Ugandan children: a randomized controlled trial

Sybesma, W., Westerik, N., Dalukdeniya, C., Tumuhimbise, J., Gregorowitsch, E., Garssen, J., Wijeyesekera, A., & Kort, R. (2025). Effects of probiotic yogurt on relative respiratory tract infections, urine, saliva biomarkers, and fecal bacterial load in Ugandan children: a randomized controlled trial. Scientific reports, 15(1), 9478.

https://doi.org/10.1038/s41598-025-93603-3

Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Vissamsetti, N., Simon-Collins, M., Lin, S., Bandyopadhyay, S., Kuriyan, R., Sybesma, W., & Tomé, D. (2023). Current developments in nutrition, 8(Suppl 1), 102049.

https://doi.org/10.1016/j.cdnut.2023.102049

Model Selection Reveals the Butyrate-Producing Gut Bacterium Coprococcus eutactus as Predictor for Language Development in 3-Year-Old Rural Ugandan Children

Kort R, Schlösser J , Vazquez A, Atukunda P, Muhoozi G, Wacoo AP, Sybesma W, Westerberg A, Iversen PO, Schoen E (2021)

www.pubmed.ncbi.nlm.nih.gov

Salivary biomarkers of stress and inflammation in first graders in Côte d′Ivoire: Effects of a probiotic food intervention

Brett BE, Koko BK, Doumbia HOY, Koffi FK, Assa SE, Zahé KYAS, Faye-Ketté H, Kati-Coulibaly S, Kort R, Sybesma W, Reid G, de Weerth C (2021)

www.sciencedirect.com

Detection and reduction of aflatoxin in the food chain

Wacoo AP (2020)

www.research.vu.nl

Locally produced probiotic yoghurt for better nutrition and increased incomes in Uganda

Westerik N (2020)

www.research.vu.nl

Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba

Chawafambira A, Sedibe MM, Mpofu A, Achilonu M (2020)

www.ncbi.nlm.nih.gov

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage

Byakika S, Mukisa IM, Byaruhanga YB, Muyanja C (2020)

A Comparative Interrupted Times Series on the Health Impact of Probiotic Yogurt Consumption Among School Children From Three to Six Years Old in Southwest Uganda

Westerik N, Nelson A, Wacoo AP, Sybesma W, Kort R (2020)

Fermented foods in a global age: East meets West

Tamang JP, Cotter P, Endo A, Nam Soo H, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R (2020)

www.onlinelibrary.com

Aflatoxins: Occurrence, Exposure, and Binding to Lactobacillus Species From the Gut Microbiota of Rural Ugandan Children

Wacoo AP, Atukunda P, Muhoozi G, Braster M, Wagner M, van den Broek T, Sybesma W, Westerberg A, Iversen PO, Kort R (2020)

www.ncbi.nlm.nih.gov

Empowering women through probiotic fermented food in East Africa

Reid G, Sybesma W, Matovu W, Onyango A, Westerik N, Kort R (2020)

Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal

Groenenboom A, Parker M, de Vries A, de Groot S, Zobrist S, Mansen K, Milani P, Kort R, Smid E, Schoustra S (2019)

www.ncbi.nlm.nih.gov

Improving Health and Wealth by Introduction of an Affordable Bacterial Starter Culture for Probiotic Yoghurt Production in Uganda

Westerik N, Wacoo AP, Anyimo E, Matovu W, Reid G, Kort R, Sybesma W(2019)

Adopting traditional fermented foods as carriers for probiotics: the case of Obushera and Lactobacillus rhamnosus yoba

Mukisa I, Byakika S, Meeme R, Wacoo AP, Sybesma W, Kort R (2019)

www.emerald.com

Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food

Wacoo AP, Mukisa I, Meeme R, Byakika S, Wendiro D, Sybesma W, Kort R (2019)

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

Parker M, Zobrist S, Donahue C, Edick C, Mansen K, Nadjari MHZ, Heerikhuisen M, Sybesma W, Molenaar D, Diallo AM, Milani P, Kort R (2018)

www.ncbi.nlm.nih.gov

Feasibility of A Novel On-Site Detection Method for Aflatoxin in Maize Flour from Markets and Selected Households in Kampala, Uganda

Wacoo AP, Wendiro D, Nanyonga S, Hawumba J, Sybesma W, Kort R (2018)

Expanding the reach of probiotics through social enterprises.

Reid G, Kort R, Alvarez S, Bourdet-Sicard R, Benoit V, Cunningham M, Saulnier DM, van Hylckama Vlieg JET, Verstraelen H, Sybesma W (2018)

Probiotic Fermented Foods: A scalable approach to promote gut health and improve nutrition

Milani P, Parker P, Kort R, Sybesma W (2018)

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The Probiotic Lactobacillus rhamnosus for Alleviation of Helicobacter pylori-Associated Gastric Pathology in East Africa

Westerik N, Reid G, Sybesma W, Kort R (2018)

Lactobacillus rhamnosus Probiotic Food as a Tool for Empowerment Across the Value Chain in Africa

Westerik N, Kort R, Sybesma W, Reid G (2018)

Naturally Fermented Milk from Northern Senegal: Bacterial Community Composition and Probiotic Enrichment with Lactobacillus rhamnosus

Parker M, Zobrist S, Donahue C, Edick C, Mansen K, Nadjari MHZ, Heerikhuisen M, Sybesma W, Molenaar D, Diallo A, Milani P, Kort R (2018)

Sustainable Food Processing Inspired by Nature

Sybesma W, Blank I, Lee YK (2017)

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 and Hutkins R (2016)

www.sciencedirect.com

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

Westerik N, Wacoo AP, Sybesma W, Kort R (2016)

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 (2016)

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

Kort R, Westerik N, Serrano M, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W (2015)

Locally sourced probiotics, the next opportunity for developing countries?

Sybesma W, Kort R, Lee YK (2015)

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 (2014)

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 (2014)

Genome instability in Lactobacillus rhamnosus GG

Sybesma W, Molenaar D, van IJcken W, Venema K, Kort R (2013)

Probiotics for every body

Kort R, Sybesma W (2012)

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

Kort R, and Sybesma W. 2012. Probiotics for every body. Trends Biotechnol. 30:613-615. doi: 10.1016/j.tibtech.2012.09.002.
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.
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