Skip to main content

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)
L. rhamnosus S. thermophilus S. th/L.rha t (h) T (°C) pH
Yoba Uganda Semi-skimmed milka,d 2.1E+07 7.8E+08 37 16 45 4.3
Yoba Uganda Semi-skimmed milka,d 1.8E+07 9.0E+08 50 16 45 4.3
Yoba Uganda Semi-skimmed milkb,d 1.3E+07 1.60E+09 123 16 45 4.3
Yoba Uganda Semi-skimmed milkb,d 9.5E+06 1.90E+09 200 16 45 4.3
Yoba Kenya 1000 ml of milkc 4.0E+07 ND 16 45 ND
Yoba Kenya 1000 ml of milkc 2.2E+07 ND 16 45 ND
Yoba Uganda 1000 ml of milkc 6.2E+07 1.6E+09 26 16 37 4.4
Yoba Uganda 1000 ml of milkc 7.9E+07 1.5E+09 19 16 37 4.4
Yoba Uganda 1000 ml of milkb 6.5E+07 2.4E+09 37 16 37 4.3
Yoba Uganda 1000 ml of milkb 5.6E+07 2.3E+09 41 16 37 4.3
Yoba Uganda 1000 ml of milkc,d 2.6E+07 5.1E+08 20 16 45 4.4
Yoba Uganda 1000 ml of milkc,d 3.5E+07 8.0E+08 23 16 45 4.4
Yoba Uganda 1000 ml of milkb,d 1.7E+07 1.7E+09 100 16 45 4.3
Yoba Uganda 1000 ml of milkb,d 1.6E+07 8.0E+08 50 16 45 4.3
Zomkom Burkina Faso 100 g wheat, 1000 ml waterb 3.4E+08 3.3E+06 0.01 15 37 <4.3
Zomkom Burkina Faso 75 g wheat, 250 ml milk, 750 ml waterb 2.5E+08 5.7E+08 2 15 37 <4.3
Zomkom Burkina Faso 50 g wheat, 500 ml milk, 500 ml waterb 6.6E+08 2.7E+09 4 15 37 <4.3
Zomkom Burkina Faso 25 g wheat, 750 ml milk, 250 ml waterb 2.6E+08 2.8E+09 11 15 37 <4.3
Zomkom Burkina Faso 0 g wheat, 1000 ml milk, 0 ml waterb 3.8E+07 2.4E+09 63 15 37 <4.3
Obushera Uganda 50 g sorghum in 400 ml waterc 2.8E+08 ND 24 25 4.0
Obushera Uganda 50 g sorghum in 400 ml waterc 1.3E+08 ND 24 25 4.1
Uji Kenya Maizeb,e 8.9E+09 ND 16 45 ND
Uji Kenya Sorghumb,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 milkf 6.3E+08 0 24 30 3.5
  1. 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
  2. ND not determined
  3. aFirst passage, one gram seed culture used as inoculum
  4. bSecond passage, freshly prepared liquid starter used as inoculum
  5. cTwo year old seed culture
  6. dIncubation at 45 °C
  7. eAverage of three independent CFU counts per product over a period of 2 weeks
  8. fStarter with exclusively L. rhamnosus yoba 2012 as reported by Mpofu et al. [40]