We study a unique yogurt containing a multitude of bacterial populations and yeasts, together with proteins, lipids, and polysaccharides. The microorganism symbiosis in the yogurt likely accounts for important health and medicinal properties, some of which have been observed both in in vitro and in vivo laboratory experiments. In recent ground-breaking studies we Identified two molecules secreted by the yeast population in the yogurt which exhibit significant therapeutic activity including antibacterial activities, anti-inflammation effects, wound healing properties and more. We currently carry out extensive mechanistic analyses of these observations and explore applications in food-tech and bio-tech avenues.
Cross-kingdom quorum sensing disruption by probiotic milk-fermented yeast, Orit Malka, Dorin Kalson, Karin Yaniv, Reut Shafir, Ariel Kushmaro, Michael M. Meijler, Raz Jelinek, Microbiome, 2021, 13, in press