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)
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)
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
- 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