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Title Effects of An Intervention with An Affordable Starter Culture and Training Program for the Local Production of Probiotic Yoghurt in East-Africa |
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Type Poster Presentation |
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Theme Probiotics and Prebiotics: Excellence in Science and Clinical Translation |
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Topic Translational Microbiome Studies |
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Main Author Nieke Westerik1 2 |
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Presenting Author Nieke Westerik1 2 |
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Co-Author Alex Paul Wacoo1 2 Wilbert Sybesma2 Remco Kort1 2 3 |
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Department / Institution / Country Department of Molecular Cell Biology / VU University Amsterdam (VUA) / Netherlands1 - / Yoba for Life Foundation / Netherlands2 Department of Microbiology and Systems Biology / Netherlands Organization for Applied Scientific Research (TNO) / Netherlands3 |
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Background and Rationale In rural Africa, there is a need for more income diversification through non-farm activities in order to facilitate economic growth. Secondly, the high incidence of bacterial infectious diseases and the presence of toxic contaminants in the food chain demands for improved food safety and improved gut health. Microbial fermentation of food materials can address both the economic and health related needs. |
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Objectives: Indicates the purpose of the study The objective of the study is to establish a model to provide impoverished communities in Africa access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world’s first generic probiotic strain by means of an intervention with a dried starter culture and an associated training program. |
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Methodology: Describe pertinent experimental procedures A locally adapted training program is used to transfer knowledge on the production of fermented milk at small-scale in rural settings in East Africa. Hereto, the affordable and stable starter culture is cultured in 1 L of milk. This fresh starter can be used to ferment 100 liter of milk by using locally available basic equipment and resources. |
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Results: Summarize the results of the research Without external financial support 107 communities or small entrepreneurs have been able to start, expand and maintain a business by sustainable production and sales of probiotic yoghurt, with cumulative volumes exceeding 20,000 litres per week with 59% of the production units owned by women. The yoghurt was able to pass international standard of microbial quality and safety. Applied business models and success rate in terms of revenues and profitability varied per region and depended on culture, wealth status, and gender. |
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Conclusions: State the main conclusions The intervention of an innovative starter culture for locally produced probiotic yoghurt created additional sources of income and employment for 703 people (64% female), and has the potential to reduce the incidence and severity of diarrhea, alleviate the symptoms of stomach ulcers and reduce the uptake of aflatoxins in the body. |