Aflatoxins: Occurrence, exposure, and binding to lactobacillus species from the gut microbiota of rural ugandan children

Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food

Feasibility of a novel on-site detection method for aflatoxin in maize flour from markets and selected households in Kampala, Uganda

The probiotic Lactobacillus rhamnosus for alleviation of helicobacter pylori-associated gastric pathology in East Africa

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

Naturally fermented milk from northern Senegal: Bacterial community composition and probiotic enrichment with lactobacillus rhamnosus

Locally sourced probiotics, the next opportunity for developing countries?

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

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

Harnessing microbiome and probiotic research in sub-Saharan Africa: recommendations from an African workshop

Genome instability in Lactobacillus rhamnosus GG

Probiotics for every body