Polygenic analysis of the unique antibiotic potency of high acetic acid production and evaluation of other probiotic traits in Saccharomyces cerevisiae var. boulardii KU Leuven
The World Health Organisation (WHO) as well as the Food and Agricultural Organisation (FAO) define probiotics as live micro-organisms that confer a beneficial health effect on a host when they are administered in adequate quantities. Most probiotics are bacteria belonging to the genera Lactobacilli and Bifidobacteria. However, one of the most popular probiotics is the yeast Saccharomyces cerevisiae var. boulardii (S. ...