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

Kort, Remco; Westerik, Nieke; Mariela Serrano, L.; Douillard, François P.; Gottstein, Willi; Mukisa, Ivan M.; Tuijn, Coosje J.; Basten, Lisa; Hafkamp, Bert; Meijer, Wilco C.; Teusink, Bas; de Vos, Willem M.; Reid, Gregor; Sybesma, Wilbert

doi:10.1186/s12934-015-0370-x

Table 3 Propagation of Lactobacillus rhamnosus yoba 2012 in a variety of fermented foods

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

Product	Origin/site	Raw materials/Composition	After fermentation (CFU/ml)
Product	Origin/site	Raw materials/Composition	L. rhamnosus	S. thermophilus	S. th/L.rha	t (h)	T (°C)	pH
Yoba	Uganda	Semi-skimmed milk^a,d	2.1E+07	7.8E+08	37	16	45	4.3
Yoba	Uganda	Semi-skimmed milk^a,d	1.8E+07	9.0E+08	50	16	45	4.3
Yoba	Uganda	Semi-skimmed milk^b,d	1.3E+07	1.60E+09	123	16	45	4.3
Yoba	Uganda	Semi-skimmed milk^b,d	9.5E+06	1.90E+09	200	16	45	4.3
Yoba	Kenya	1000 ml of milk^c	4.0E+07	ND	–	16	45	ND
Yoba	Kenya	1000 ml of milk^c	2.2E+07	ND	–	16	45	ND
Yoba	Uganda	1000 ml of milk^c	6.2E+07	1.6E+09	26	16	37	4.4
Yoba	Uganda	1000 ml of milk^c	7.9E+07	1.5E+09	19	16	37	4.4
Yoba	Uganda	1000 ml of milk^b	6.5E+07	2.4E+09	37	16	37	4.3
Yoba	Uganda	1000 ml of milk^b	5.6E+07	2.3E+09	41	16	37	4.3
Yoba	Uganda	1000 ml of milk^c,d	2.6E+07	5.1E+08	20	16	45	4.4
Yoba	Uganda	1000 ml of milk^c,d	3.5E+07	8.0E+08	23	16	45	4.4
Yoba	Uganda	1000 ml of milk^b,d	1.7E+07	1.7E+09	100	16	45	4.3
Yoba	Uganda	1000 ml of milk^b,d	1.6E+07	8.0E+08	50	16	45	4.3
Zomkom	Burkina Faso	100 g wheat, 1000 ml water^b	3.4E+08	3.3E+06	0.01	15	37	<4.3
Zomkom	Burkina Faso	75 g wheat, 250 ml milk, 750 ml water^b	2.5E+08	5.7E+08	2	15	37	<4.3
Zomkom	Burkina Faso	50 g wheat, 500 ml milk, 500 ml water^b	6.6E+08	2.7E+09	4	15	37	<4.3
Zomkom	Burkina Faso	25 g wheat, 750 ml milk, 250 ml water^b	2.6E+08	2.8E+09	11	15	37	<4.3
Zomkom	Burkina Faso	0 g wheat, 1000 ml milk, 0 ml water^b	3.8E+07	2.4E+09	63	15	37	<4.3
Obushera	Uganda	50 g sorghum in 400 ml water^c	2.8E+08	ND	–	24	25	4.0
Obushera	Uganda	50 g sorghum in 400 ml water^c	1.3E+08	ND	–	24	25	4.1
Uji	Kenya	Maize^b,e	8.9E+09	ND	–	16	45	ND
Uji	Kenya	Sorghum^b,e	7.5E+09	ND	–	16	45	ND
Uji	Kenya	Sorghum and maize (1:1)^b,e	3.7E+09	ND	–	16	45	ND
Mutandabota	Zimbabwe	Pulp of the baobab fruit and milk^f	6.3E+08	0	–	24	30	3.5

Fermentations were carried out at 37 °C unless stated otherwise. The cell count of L. rhmanosus GG and S. thermophilus C106 after inoculation varied between 1E+06 and 1E+07 CFU ml⁻¹
ND not determined
^aFirst passage, one gram seed culture used as inoculum
^bSecond passage, freshly prepared liquid starter used as inoculum
^cTwo year old seed culture
^dIncubation at 45 °C
^eAverage of three independent CFU counts per product over a period of 2 weeks
^fStarter with exclusively L. rhamnosus yoba 2012 as reported by Mpofu et al. [40]

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ISSN: 1475-2859

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