Enhancing probiotic impact: engineering Saccharomyces boulardii for optimal acetic acid production and gastric passage tolerance.

ABSTRACT: Saccharomyces boulardii has been a subject of growing interest due to its potential as a probiotic microorganism with applications in gastrointestinal health, but the molecular cause for its probiotic potency has remained elusive. The recent discovery that S. boulardii contains unique mutations causing high acetic acid accumulation and inhibition of bacterial growth provides a possible clue. The natural S. boulardii isolates Sb.P and Sb.A are homozygous for the recessive mutation whi2^S270* and accumulate unusually high amounts of acetic acid, which strongly inhibit bacterial growth. However, the homozygous whi2^S270* mutation also leads to acetic acid sensitivity and acid sensitivity in general. In the present study, we have construct

SUBMITTER: de Carvalho BT 

PROVIDER: S-EPMC11218656 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature