{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["de Carvalho BT"],"funding":["Vlaams Instituut voor Biotechnologie","Vlaams Instituut voor Biotechnologie (VIB)"],"pagination":["e0032524"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11218656"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["90(6)"],"pubmed_abstract":["<i>Saccharomyces boulardii</i> 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 <i>S. boulardii</i> contains unique mutations causing high acetic acid accumulation and inhibition of bacterial growth provides a possible clue. The natural <i>S. boulardii</i> isolates Sb.P and Sb.A are homozygous for the recessive mutation <i>whi2</i><sup>S270*</sup> and accumulate unusually high amounts of acetic acid, which strongly inhibit bacterial growth. However, the homozygous <i>whi2</i><sup>S270*</sup> mutation also leads to acetic acid sensitivity and acid sensitivity in general. In the present study, we have construct"],"journal":["Applied and environmental microbiology"],"pubmed_title":["Enhancing probiotic impact: engineering <i>Saccharomyces boulardii</i> for optimal acetic acid production and gastric passage tolerance."],"pmcid":["PMC11218656"],"funding_grant_id":["GC02-C06"],"pubmed_authors":["Thevelein JM","Subotic A","Vermeire S","Vandecruys P","Deleu S","de Carvalho BT"],"additional_accession":[]},"is_claimable":false,"name":"Enhancing probiotic impact: engineering <i>Saccharomyces boulardii</i> for optimal acetic acid production and gastric passage tolerance.","description":"<i>Saccharomyces boulardii</i> 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 <i>S. boulardii</i> contains unique mutations causing high acetic acid accumulation and inhibition of bacterial growth provides a possible clue. The natural <i>S. boulardii</i> isolates Sb.P and Sb.A are homozygous for the recessive mutation <i>whi2</i><sup>S270*</sup> and accumulate unusually high amounts of acetic acid, which strongly inhibit bacterial growth. However, the homozygous <i>whi2</i><sup>S270*</sup> mutation also leads to acetic acid sensitivity and acid sensitivity in general. In the present study, we have construct","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Jun","modification":"2026-05-07T14:19:12.247Z","creation":"2025-04-04T23:54:49.584Z"},"accession":"S-EPMC11218656","cross_references":{"pubmed":["38752748"],"doi":["10.1128/aem.00325-24"]}}