Saccharomyces cerevisiae and Reduced Pathogenic Bacterial Growth

• Metabolite Pattern Derived from Lactiplantibacillus plantarum-Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth.

  • 2022-08-19
  • Molecular nutrition & food research 66(21)
  • • Ville M Koistinen
    • Maria Hedberg
    • Lin Shi
    • Anders Johansson
    • Otto Savolainen
    • Marko Lehtonen
    • Anna-Marja Aura
    • Kati Hanhineva
    • Rikard Landberg

  • PubMed: 35960594
  • DOI: 10.1002/mnfr.202101096

  2 Insights on

  • Reduced Pathogenic Bacterial Growth

  • Low evidence
  • Rigorous Journal

  stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures

  Effect

  Beneficial

  Effect size

  Moderate