Lactobacillus rhamnosus probiotic food as a tool for empowerment across the value chain in Africa

Nieke Westerik, Remco Kort, Wilbert Sybesma, Gregor Reid*

*Corresponding author for this work

Research output: Contribution to JournalReview articleAcademicpeer-review

Abstract

Perhaps by serendipity, but Lactobacillus rhamnosus has emerged from the 1980s as the most researched probiotic species. The many attributes of the two main probiotic strains of the species, L. rhamnosus GG and GR-1, have made them suitable for applications to developing countries in Africa and beyond. Their use with a Streptococcus thermophilus starter strain C106, in the fermentation of milk, millet, and juices has provided a means to reach over 250,000 consumers of the first probiotic food on the continent. The social and economical implications for this translational research are significant, and especially pertinent for people living in poverty, with malnutrition and exposure to environmental toxins and infectious diseases including HIV and malaria. This example of probiotic applications illustrates the power of microbes in positively impacting the lives of women, men, and children, right across the food value chain.

Original languageEnglish
Article number1501
Pages (from-to)1-6
Number of pages6
JournalFrontiers in Microbiology
Volume9
Issue numberJULY
DOIs
Publication statusPublished - 10 Jul 2018

Keywords

  • Africa
  • Fermented food
  • Lactobacillus rhamnosus
  • Microenterprises
  • Probiotics

Fingerprint Dive into the research topics of 'Lactobacillus rhamnosus probiotic food as a tool for empowerment across the value chain in Africa'. Together they form a unique fingerprint.

Cite this