Yoba Probiotic Food Today:

7 COUNTRIES | 3 hundred companies
1 million consumers | 1 quadrillion probiotic yoba bacteria

EMAIL US AT info@yoba4life.org

Scientific Publications

Scientific Publications

Scientific Publications

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)

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)

Detection and reduction of aflatoxin in the food chain

Wacoo AP (2020)

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

Westerik N (2020)

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)

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

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)

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)

Empowering women through probiotic fermented food in East Africa

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

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)

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)

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)

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)

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)

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

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

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)

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

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

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)

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

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

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)

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)

Locally sourced probiotics, the next opportunity for developing countries?

Sybesma W, Kort R, Lee YK (2015)

Sustainable Food Processing Inspired by Nature

Sybesma W, Blank I, Lee YK (2017)

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)

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

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

Probiotics for every body

Kort R, Sybesma W (2012)

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)

Genome instability in Lactobacillus rhamnosus GG

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

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)

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