Researchers led by Prof. Johan Thevelein (VIB-KU Leuven Center for Microbiology) have discovered that Saccharomyces boulardii, a yeast with probiotic properties, produces uniquely excessive amounts of acetic acid, the main component of vinegar. They were also able to find the genetic basis for this trait, which allowed them to modify the acetic acid production of the yeast. If this unique S. boulardii trait can be further validated to have a probiotic effect in animal models, these results could provide the first genetic basis for S.boulardii’s unique probiotic potency. The study is published in Genome Research.
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Source: Phys.org