yeast in a petri dish

A newly discovered specific trait of the yeast Saccharomyces boulardii may help give the yeast strong probiotic properties.

The researchers from Flanders Institute for Biotechnology learned that S. boulardii produces unusually high levels of acetic acid, which is what can make the yeast such a powerful probiotic. Acetic acid inhibits the growth of microorganisms. Previous research involving whole-genome DNA sequence analysis showed that S. boulardii is closely related to S. cerevisiae, the yeast species used in beer brewing, wine making, and baking. “They have an almost identical genome sequence, making the genetic basis of probiotic potency in S. boulardii puzzling,” write the researchers in the published study.

Through pooled-segregant whole-genome sequence analysis of the parent strains of S. boulardii and S. cerevisiae, the researchers determined two mutations unique to S. boulardii that are responsible for the ability to produce high amounts of acetic acid. They then used CRISPR/Cas genome editing to modify how much or how little acetic acid could be produced. The next steps are to test the probiotic effects in animal models.

Read more about the research in Genome Research. Press release is provided by Flanders Institute for Biotechnology.

More from IFTNEXT right arrow

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

New rapid tests for botulinum toxin

In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.

Latest News right arrow

Amazon unveils ‘smart’ shopping cart

According to the Associated Press, Amazon has debuted a new smart shopping cart called the Dash Cart.

Bunge Loders Croklaan to open Creative Studio in Turkey

As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.

Cargill launches first chocolate manufacturing operation in Asia

Cargill has announced a partnership with a local manufacturer in western India to launch its first chocolate manufacturing operation in Asia.

Cargill invests €3.5 million in Belgium chocolate production site

Cargill has invested €3.5 million in its site in Kalmthout, Belgium, to increase its capabilities for producing gourmet chocolate.

Danone, Brightseed partner to use AI to discover new health benefits in plants

Danone North America and Brightseed, a biosciences company and developer of artificial intelligence (AI) that maps novel plant nutrients to human health, have announced a new partnership.