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Full-Text Articles in Life Sciences
A Novel Consortium Of Lactobacillus Rhamnosus And Streptococcus Thermophilus For Increased Access To Functional Fermented Foods, Remco Kort, Nieke Westerik, L. Mariela Serrano, François P. Douillard, Willi Gottstein, Ivan M. Mukisa, Coosje J. Tuijn, Lisa Basten, Bert Hafkamp, Wilco C. Meijer, Bas Teusink, Willem M. Vos, Gregor Reid, Wilbert Sybesma
A Novel Consortium Of Lactobacillus Rhamnosus And Streptococcus Thermophilus For Increased Access To Functional Fermented Foods, Remco Kort, Nieke Westerik, L. Mariela Serrano, François P. Douillard, Willi Gottstein, Ivan M. Mukisa, Coosje J. Tuijn, Lisa Basten, Bert Hafkamp, Wilco C. Meijer, Bas Teusink, Willem M. Vos, Gregor Reid, Wilbert Sybesma
Microbiology & Immunology Publications
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 …
Inclusion Of Fermented Foods In Food Guides Around The World, Stephanie N. Chilton, Jeremy P. Burton, Gregor Reid
Inclusion Of Fermented Foods In Food Guides Around The World, Stephanie N. Chilton, Jeremy P. Burton, Gregor Reid
Microbiology & Immunology Publications
Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider …