Good yeast, bad yeast: Researchers discover New Potential of Baker’s Yeast to treat persistent fungal infection
International collaboration between Leuven and Jena reveals how a microorganism weakens pathogens and reduces inflammation
Millions of women worldwide suffer from vaginal yeast infections. These infections are most commonly caused by the fungus Candida albicans and can lead to symptoms ranging from itching and burning to recurrent inflammation. An international research team has now shown that an unlikely ally, a member of the species of yeast known from the worlds of baking and brewing could help combat these infections: the baker’s yeast Saccharomyces cerevisiae.
The study emerged from a collaboration between researchers at KU Leuven in Belgium and the Leibniz Institute for Natural Product Research and Infection Biology – Hans Knöll Institute (Leibniz-HKI) in Jena, Germany. The work was supported by the Microverse Exchange Fund of the Cluster of Excellence “Balance of the Microverse”. The paper identified a strain of Saccharomyces cerevisiae that can significantly inhibit both the growth and disease-causing properties of Candida albicans. At the same time, the yeast reduces inflammatory immune responses that contribute substantially to the symptoms experienced by patients.
Candida albicans is a natural member of the human microbiota. Under certain conditions, however, it can overgrow and disrupt the microbial balance, often resulting in inflammatory infections of mucosal tissues.
“Many people think of microorganisms primarily as pathogens,” says Dr. Mark Gresnigt, head of an Emmy Noether research group at Leibniz-HKI. “Our findings clearly demonstrate that microbes can also be allies. Certain yeasts can suppress disease-causing fungi while simultaneously helping to prevent excessive inflammatory responses.”
For the study, first author Dr. Mart Sillen from the laboratory of Prof. Patrick van Dijck at KU Leuven initially screened 70 different strains of Saccharomyces cerevisiae. One strain, a vaginal isolate, proved particularly effective: it inhibited the growth of Candida albicans, reduced its ability to adhere to mucosal cells, and disrupted the formation of biofilms—protective structures that make the pathogen especially resilient.
During two research stays in Jena, Sillen worked closely with researchers from Mark Gresnigt’s group, including Axel Dietschmann, Kar On Cheng, and Dolly Montaño. Using advanced live-cell imaging techniques, the team investigated how baker’s yeast interacts with immune cells.
“Mart had already studied in detail how the yeast directly affects the pathogen,” explains Gresnigt. “In Jena, we contributed our expertise in the immunology of fungal infections. Together, we discovered that the yeast not only weakens the pathogen but also reduces inflammatory responses and enhances the ability of immune cells to eliminate the infection.”
The researchers observed that immune cells became more effective at combating the pathogen despite producing a lower inflammatory response. In a mouse model, treatment with the yeast resulted in reduced fungal burden and decreased inflammation.
These findings provide a promising foundation for the development of new microbe-based therapies. Rather than relying solely on drugs to fight pathogens, beneficial microorganisms could one day be used to restore microbial balance while simultaneously limiting harmful inflammation.
The study also highlights the value of international research exchanges. Through the Microverse Exchange Fund, the Cluster of Excellence “Balance of the Microverse” supports scientists in bringing together expertise across countries and disciplines. The collaboration between the lab of Patrick van Dijck in Leuven and Mark Gresnigt in Jena illustrates how such partnerships can generate new insights into the complex interactions between microorganisms and their hosts.
Before the yeast can be used therapeutically, further clinical studies will be required. Nevertheless, the researchers see considerable potential in harnessing beneficial microorganisms to combat infections—and in making better use of the positive side of the microbial world.
By Juliane Seeber, Cluster of Excellence "Balance of the Microverse"
Wissenschaftlicher Ansprechpartner:
Dr. Mark Gresnigt
+49 3641 532-1305
mark.gresnigt@leibniz-hki.de
Originalpublikation:
Sillen M, El Abyad D, Vreys N et al. (2026) Saccharomyces cerevisiae reduces vulvovaginal candidiasis severity through modulation of fungal pathogenicity and inflammatory responses. Nat Commun 17, 5580. https://doi.org/10.1038/s41467-026-74733-2
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