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Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος: Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.
Συγγραφείς: Watters SIN; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Henriksen C; Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway., Gjøvik M; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Garnweidner-Holme L; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Frederiksen MP; Mesterbakeren AS, 0552 Oslo, Norway., Jonassen S; Mesterbakeren AS, 0552 Oslo, Norway., Ravnanger I; Mesterbakeren AS, 0552 Oslo, Norway., Myhrstad MCW; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway., Telle-Hansen VH; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.; Intelligent Health, Faculty of Health Sciences and Faculty of Technology, Art and Design, Oslo Metropolitan University, 0130 Oslo, Norway.
Πηγή: Nutrients [Nutrients] 2026 Sep 01; Vol. 18 (17). Date of Electronic Publication: 2026 Sep 01.
Τύπος έκδοσης: Journal Article; Randomized Controlled Trial
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
Imprint Name(s): Original Publication: Basel, Switzerland : MDPI Publishing
Ιατρικοί όροι (MeSH): Bread*/microbiology , Bread*/analysis , Saccharomyces cerevisiae* , Gastrointestinal Microbiome*, Feces/microbiology ; Diarrhea/microbiology ; Humans ; Cross-Over Studies ; Double-Blind Method ; Male ; Adult ; Female ; Triticum ; Middle Aged
Περίληψη: Background/Objectives: The intake of bread has been associated with gastrointestinal discomfort in some individuals. The primary aim of this study was to investigate gut symptoms upon consuming sourdough bread compared to baker's yeast bread. Secondary endpoints were changes in targeted gut microbial taxa, micronutrient levels, and metabolic markers. Methods: This randomised, controlled, double-blind cross-over study included twenty healthy participants. Sourdough or baker's yeast bread was consumed for one week before crossing over. Before and after the interventions, participants reported gut symptoms, and they also provided blood samples to analyse micronutrients, metabolic markers, and faecal samples for targeted gut microbial taxa analyses. Results: The breads were made of whole grain wheat with similar macronutrients content. The sourdough bread contained less fructose than the baker's yeast bread. The consumption of sourdough bread caused a significant reduction in the diarrhoea sub-dimension score (p = 0.016) and a borderline significant reduction in the overall GSRS-IBS score compared to baker's yeast (p = 0.051). Several gut bacteria were significantly increased after intake of sourdough bread compared to baker's yeast bread: Alistipes putredinis (p = 0.029), Alistipes shahii (p = 0.015), Bifidobacterium adolescentis (p = 0.042), Bifidobacterium longum (p = 0.010) and Bifidobacterium longum subspecies longum (p = 0.021). There was a significant correlation between changes in diarrhoea score and changes in Alistipes shahii (r= -0.353, p = 0.025). Conclusions: This exploratory cross-over study did not demonstrate a statistically significant difference in the overall GSRS-IBS score between the two breads. A nominal difference in the diarrhoea sub-dimension and selected targeted microbial taxa was observed between the two breads, but these findings require further investigations.
References: Am J Gastroenterol. 2006 Jul;101(7):1581-90. (PMID: 16863564)
Int J Food Sci Nutr. 2017 Dec;68(8):987-996. (PMID: 28391735)
Foods. 2020 May 15;9(5):. (PMID: 32429251)
Microorganisms. 2021 Mar 23;9(3):. (PMID: 33806783)
mSystems. 2025 Mar 18;10(3):e0160724. (PMID: 39936902)
Nature. 2019 May;569(7758):655-662. (PMID: 31142855)
Indian J Gastroenterol. 2019 Oct;38(5):378-390. (PMID: 31802437)
Nutrients. 2019 Aug 05;11(8):. (PMID: 31387262)
Scand J Gastroenterol. 1997 Sep;32(9):920-4. (PMID: 9299672)
Front Microbiol. 2016 Jun 15;7:925. (PMID: 27379055)
Med Hypotheses. 2015 Sep;85(3):295-7. (PMID: 26059250)
Foods. 2019 Mar 09;8(3):. (PMID: 30857316)
Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. (PMID: 28627070)
Nutrients. 2017 Nov 04;9(11):. (PMID: 29113045)
BMC Nutr. 2019 Mar 06;5:12. (PMID: 32153925)
J Nutr. 2018 Feb 1;148(2):202-208. (PMID: 29490103)
Eur J Epidemiol. 2013 Nov;28(11):845-58. (PMID: 24158434)
J Clin Gastroenterol. 2004 Jul;38(6 Suppl):S104-6. (PMID: 15220671)
Nutrients. 2018 Sep 06;10(9):. (PMID: 30200589)
Gastroenterol Hepatol (N Y). 2019 Jan;15(1):16-26. (PMID: 30899204)
Nat Rev Microbiol. 2019 Aug;17(8):497-511. (PMID: 31249397)
Am J Clin Nutr. 2018 Jun 1;107(6):965-983. (PMID: 29757343)
Br J Nutr. 2022 Feb 28;127(4):481-489. (PMID: 33818329)
Front Microbiol. 2019 Jul 30;10:1733. (PMID: 31417524)
Aliment Pharmacol Ther. 2016 Sep;44(5):460-70. (PMID: 27417338)
Foods. 2018 Jun 22;7(7):. (PMID: 29932101)
PLoS One. 2014 Oct 30;9(10):e111225. (PMID: 25356771)
J Pediatr Gastroenterol Nutr. 2010 Dec;51(6):777-83. (PMID: 20975578)
Lancet Diabetes Endocrinol. 2022 Jul;10(7):481-483. (PMID: 35662399)
Food Nutr Res. 2022 Oct 21;66:. (PMID: 36340917)
J Nutr. 2012 Aug;142(8):1510-8. (PMID: 22739368)
Gut Microbes. 2017 Mar 4;8(2):172-184. (PMID: 28165863)
Nat Rev Microbiol. 2013 Jul;11(7):497-504. (PMID: 23748339)
Mol Nutr Food Res. 2017 Nov;61(11):. (PMID: 28730743)
Int J Food Microbiol. 2018 Dec 2;286:55-65. (PMID: 30036730)
Nat Rev Gastroenterol Hepatol. 2017 Aug;14(8):491-502. (PMID: 28611480)
Microorganisms. 2022 Jun 30;10(7):. (PMID: 35889049)
Aliment Pharmacol Ther. 2005 Sep 1;22(5):387-94. (PMID: 16128676)
Br J Nutr. 2008 Jan;99(1):110-20. (PMID: 17761020)
Crit Rev Food Sci Nutr. 2024;64(22):8036-8053. (PMID: 37000015)
Genome Announc. 2015 Apr 02;3(2):. (PMID: 25838473)
Nutr Res Rev. 2017 Dec;30(2):149-190. (PMID: 28676135)
Front Nutr. 2023 Jul 20;10:1230043. (PMID: 37545587)
BMJ. 2016 Jun 14;353:i2716. (PMID: 27301975)
Gut. 2015 Jan;64(1):93-100. (PMID: 25016597)
Nutr J. 2010 Sep 15;9:37. (PMID: 20843361)
Gastroenterology. 2005 Mar;128(3):541-51. (PMID: 15765388)
Scand J Gastroenterol. 2003 Sep;38(9):947-54. (PMID: 14531531)
ISME J. 2014 Nov;8(11):2218-30. (PMID: 24763370)
J Gastroenterol Hepatol. 2017 Mar;32 Suppl 1:53-61. (PMID: 28244665)
Cell Metab. 2017 Jun 6;25(6):1243-1253.e5. (PMID: 28591632)
J Agric Food Chem. 2001 May;49(5):2657-62. (PMID: 11368651)
Gut. 2017 Jul;66(7):1241-1251. (PMID: 26976734)
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):2862-2884. (PMID: 33337033)
Grant Information: Regionale forskningsfond Oslofjordfondet; Forregion; Mesterbakeren; University of Oslo; OsloMet - Oslo Metropolitan University
Contributed Indexing: Keywords: baker’s yeast bread; dietary fibre; fermentation; gut microbiota; sourdough bread; whole-grain
Entry Date(s): Date Created: 20260915 Date Completed: 20260915 Latest Revision: 20260929
Update Code: 20260930
PubMed Central ID: PMC13567351
DOI: 10.3390/nu18172854
PMID: 42739025
Βάση Δεδομένων: MEDLINE
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  Data: Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.
– Name: Author
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  Data: <searchLink fieldCode="AU" term="%22Watters+SIN%22">Watters SIN</searchLink>; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Henriksen+C%22">Henriksen C</searchLink>; Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Gjøvik+M%22">Gjøvik M</searchLink>; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Garnweidner-Holme+L%22">Garnweidner-Holme L</searchLink>; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Frederiksen+MP%22">Frederiksen MP</searchLink>; Mesterbakeren AS, 0552 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Jonassen+S%22">Jonassen S</searchLink>; Mesterbakeren AS, 0552 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Ravnanger+I%22">Ravnanger I</searchLink>; Mesterbakeren AS, 0552 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Myhrstad+MCW%22">Myhrstad MCW</searchLink>; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.<br /><searchLink fieldCode="AU" term="%22Telle-Hansen+VH%22">Telle-Hansen VH</searchLink>; Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, 0130 Oslo, Norway.; Intelligent Health, Faculty of Health Sciences and Faculty of Technology, Art and Design, Oslo Metropolitan University, 0130 Oslo, Norway.
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  Data: <searchLink fieldCode="JN" term="%22101521595%22">Nutrients</searchLink> [Nutrients] 2026 Sep 01; Vol. 18 (17). <i>Date of Electronic Publication: </i>2026 Sep 01.
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  Data: Journal Article; Randomized Controlled Trial
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+Publishing%22">MDPI Publishing </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101521595 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2072-6643 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2220726643%22">20726643 </searchLink><i>NLM ISO Abbreviation: </i>Nutrients <i>Subsets: </i>MEDLINE
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  Data: <i>Original Publication</i>: Basel, Switzerland : MDPI Publishing
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  Data: <searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Saccharomyces+cerevisiae%22">Saccharomyces cerevisiae*</searchLink> <br /><searchLink fieldCode="MM" term="%22Gastrointestinal+Microbiome%22">Gastrointestinal Microbiome*</searchLink><br /><searchLink fieldCode="MH" term="%22Feces%22">Feces</searchLink>/<searchLink fieldCode="MH" term="%22Feces+microbiology%22">microbiology</searchLink> ; <searchLink fieldCode="MH" term="%22Diarrhea%22">Diarrhea</searchLink>/<searchLink fieldCode="MH" term="%22Diarrhea+microbiology%22">microbiology</searchLink> ; <searchLink fieldCode="MH" term="%22Humans%22">Humans</searchLink> ; <searchLink fieldCode="MH" term="%22Cross-Over+Studies%22">Cross-Over Studies</searchLink> ; <searchLink fieldCode="MH" term="%22Double-Blind+Method%22">Double-Blind Method</searchLink> ; <searchLink fieldCode="MH" term="%22Male%22">Male</searchLink> ; <searchLink fieldCode="MH" term="%22Adult%22">Adult</searchLink> ; <searchLink fieldCode="MH" term="%22Female%22">Female</searchLink> ; <searchLink fieldCode="MH" term="%22Triticum%22">Triticum</searchLink> ; <searchLink fieldCode="MH" term="%22Middle+Aged%22">Middle Aged</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Background/Objectives: The intake of bread has been associated with gastrointestinal discomfort in some individuals. The primary aim of this study was to investigate gut symptoms upon consuming sourdough bread compared to baker's yeast bread. Secondary endpoints were changes in targeted gut microbial taxa, micronutrient levels, and metabolic markers. Methods: This randomised, controlled, double-blind cross-over study included twenty healthy participants. Sourdough or baker's yeast bread was consumed for one week before crossing over. Before and after the interventions, participants reported gut symptoms, and they also provided blood samples to analyse micronutrients, metabolic markers, and faecal samples for targeted gut microbial taxa analyses. Results: The breads were made of whole grain wheat with similar macronutrients content. The sourdough bread contained less fructose than the baker's yeast bread. The consumption of sourdough bread caused a significant reduction in the diarrhoea sub-dimension score (p = 0.016) and a borderline significant reduction in the overall GSRS-IBS score compared to baker's yeast (p = 0.051). Several gut bacteria were significantly increased after intake of sourdough bread compared to baker's yeast bread: Alistipes putredinis (p = 0.029), Alistipes shahii (p = 0.015), Bifidobacterium adolescentis (p = 0.042), Bifidobacterium longum (p = 0.010) and Bifidobacterium longum subspecies longum (p = 0.021). There was a significant correlation between changes in diarrhoea score and changes in Alistipes shahii (r= -0.353, p = 0.025). Conclusions: This exploratory cross-over study did not demonstrate a statistically significant difference in the overall GSRS-IBS score between the two breads. A nominal difference in the diarrhoea sub-dimension and selected targeted microbial taxa was observed between the two breads, but these findings require further investigations.
– Name: Ref
  Label: References
  Group: RefInfo
  Data: Am J Gastroenterol. 2006 Jul;101(7):1581-90. (PMID: <searchLink fieldCode="PM" term="%2216863564%22">16863564)</searchLink><br />Int J Food Sci Nutr. 2017 Dec;68(8):987-996. (PMID: <searchLink fieldCode="PM" term="%2228391735%22">28391735)</searchLink><br />Foods. 2020 May 15;9(5):. (PMID: <searchLink fieldCode="PM" term="%2232429251%22">32429251)</searchLink><br />Microorganisms. 2021 Mar 23;9(3):. (PMID: <searchLink fieldCode="PM" term="%2233806783%22">33806783)</searchLink><br />mSystems. 2025 Mar 18;10(3):e0160724. (PMID: <searchLink fieldCode="PM" term="%2239936902%22">39936902)</searchLink><br />Nature. 2019 May;569(7758):655-662. (PMID: <searchLink fieldCode="PM" term="%2231142855%22">31142855)</searchLink><br />Indian J Gastroenterol. 2019 Oct;38(5):378-390. (PMID: <searchLink fieldCode="PM" term="%2231802437%22">31802437)</searchLink><br />Nutrients. 2019 Aug 05;11(8):. (PMID: <searchLink fieldCode="PM" term="%2231387262%22">31387262)</searchLink><br />Scand J Gastroenterol. 1997 Sep;32(9):920-4. (PMID: <searchLink fieldCode="PM" term="%229299672%22">9299672)</searchLink><br />Front Microbiol. 2016 Jun 15;7:925. (PMID: <searchLink fieldCode="PM" term="%2227379055%22">27379055)</searchLink><br />Med Hypotheses. 2015 Sep;85(3):295-7. (PMID: <searchLink fieldCode="PM" term="%2226059250%22">26059250)</searchLink><br />Foods. 2019 Mar 09;8(3):. (PMID: <searchLink fieldCode="PM" term="%2230857316%22">30857316)</searchLink><br />Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. (PMID: <searchLink fieldCode="PM" term="%2228627070%22">28627070)</searchLink><br />Nutrients. 2017 Nov 04;9(11):. (PMID: <searchLink fieldCode="PM" term="%2229113045%22">29113045)</searchLink><br />BMC Nutr. 2019 Mar 06;5:12. (PMID: <searchLink fieldCode="PM" term="%2232153925%22">32153925)</searchLink><br />J Nutr. 2018 Feb 1;148(2):202-208. (PMID: <searchLink fieldCode="PM" term="%2229490103%22">29490103)</searchLink><br />Eur J Epidemiol. 2013 Nov;28(11):845-58. (PMID: <searchLink fieldCode="PM" term="%2224158434%22">24158434)</searchLink><br />J Clin Gastroenterol. 2004 Jul;38(6 Suppl):S104-6. (PMID: <searchLink fieldCode="PM" term="%2215220671%22">15220671)</searchLink><br />Nutrients. 2018 Sep 06;10(9):. (PMID: <searchLink fieldCode="PM" term="%2230200589%22">30200589)</searchLink><br />Gastroenterol Hepatol (N Y). 2019 Jan;15(1):16-26. (PMID: <searchLink fieldCode="PM" term="%2230899204%22">30899204)</searchLink><br />Nat Rev Microbiol. 2019 Aug;17(8):497-511. (PMID: <searchLink fieldCode="PM" term="%2231249397%22">31249397)</searchLink><br />Am J Clin Nutr. 2018 Jun 1;107(6):965-983. (PMID: <searchLink fieldCode="PM" term="%2229757343%22">29757343)</searchLink><br />Br J Nutr. 2022 Feb 28;127(4):481-489. 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(PMID: <searchLink fieldCode="PM" term="%2222739368%22">22739368)</searchLink><br />Gut Microbes. 2017 Mar 4;8(2):172-184. (PMID: <searchLink fieldCode="PM" term="%2228165863%22">28165863)</searchLink><br />Nat Rev Microbiol. 2013 Jul;11(7):497-504. (PMID: <searchLink fieldCode="PM" term="%2223748339%22">23748339)</searchLink><br />Mol Nutr Food Res. 2017 Nov;61(11):. (PMID: <searchLink fieldCode="PM" term="%2228730743%22">28730743)</searchLink><br />Int J Food Microbiol. 2018 Dec 2;286:55-65. (PMID: <searchLink fieldCode="PM" term="%2230036730%22">30036730)</searchLink><br />Nat Rev Gastroenterol Hepatol. 2017 Aug;14(8):491-502. (PMID: <searchLink fieldCode="PM" term="%2228611480%22">28611480)</searchLink><br />Microorganisms. 2022 Jun 30;10(7):. (PMID: <searchLink fieldCode="PM" term="%2235889049%22">35889049)</searchLink><br />Aliment Pharmacol Ther. 2005 Sep 1;22(5):387-94. (PMID: <searchLink fieldCode="PM" term="%2216128676%22">16128676)</searchLink><br />Br J Nutr. 2008 Jan;99(1):110-20. (PMID: <searchLink fieldCode="PM" term="%2217761020%22">17761020)</searchLink><br />Crit Rev Food Sci Nutr. 2024;64(22):8036-8053. (PMID: <searchLink fieldCode="PM" term="%2237000015%22">37000015)</searchLink><br />Genome Announc. 2015 Apr 02;3(2):. (PMID: <searchLink fieldCode="PM" term="%2225838473%22">25838473)</searchLink><br />Nutr Res Rev. 2017 Dec;30(2):149-190. (PMID: <searchLink fieldCode="PM" term="%2228676135%22">28676135)</searchLink><br />Front Nutr. 2023 Jul 20;10:1230043. (PMID: <searchLink fieldCode="PM" term="%2237545587%22">37545587)</searchLink><br />BMJ. 2016 Jun 14;353:i2716. (PMID: <searchLink fieldCode="PM" term="%2227301975%22">27301975)</searchLink><br />Gut. 2015 Jan;64(1):93-100. (PMID: <searchLink fieldCode="PM" term="%2225016597%22">25016597)</searchLink><br />Nutr J. 2010 Sep 15;9:37. (PMID: <searchLink fieldCode="PM" term="%2220843361%22">20843361)</searchLink><br />Gastroenterology. 2005 Mar;128(3):541-51. (PMID: <searchLink fieldCode="PM" term="%2215765388%22">15765388)</searchLink><br />Scand J Gastroenterol. 2003 Sep;38(9):947-54. (PMID: <searchLink fieldCode="PM" term="%2214531531%22">14531531)</searchLink><br />ISME J. 2014 Nov;8(11):2218-30. (PMID: <searchLink fieldCode="PM" term="%2224763370%22">24763370)</searchLink><br />J Gastroenterol Hepatol. 2017 Mar;32 Suppl 1:53-61. (PMID: <searchLink fieldCode="PM" term="%2228244665%22">28244665)</searchLink><br />Cell Metab. 2017 Jun 6;25(6):1243-1253.e5. (PMID: <searchLink fieldCode="PM" term="%2228591632%22">28591632)</searchLink><br />J Agric Food Chem. 2001 May;49(5):2657-62. (PMID: <searchLink fieldCode="PM" term="%2211368651%22">11368651)</searchLink><br />Gut. 2017 Jul;66(7):1241-1251. (PMID: <searchLink fieldCode="PM" term="%2226976734%22">26976734)</searchLink><br />Compr Rev Food Sci Food Saf. 2020 Nov;19(6):2862-2884. (PMID: <searchLink fieldCode="PM" term="%2233337033%22">33337033)</searchLink>
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  Data: Regionale forskningsfond Oslofjordfondet; Forregion; Mesterbakeren; University of Oslo; OsloMet - Oslo Metropolitan University
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  Data: <i>Keywords: </i>baker’s yeast bread; dietary fibre; fermentation; gut microbiota; sourdough bread; whole-grain
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        Value: 10.3390/nu18172854
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      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Feces microbiology
        Type: general
      – SubjectFull: Diarrhea microbiology
        Type: general
      – SubjectFull: Humans
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      – SubjectFull: Cross-Over Studies
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      – SubjectFull: Double-Blind Method
        Type: general
      – SubjectFull: Male
        Type: general
      – SubjectFull: Adult
        Type: general
      – SubjectFull: Female
        Type: general
      – SubjectFull: Triticum
        Type: general
      – SubjectFull: Middle Aged
        Type: general
      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Bread analysis
        Type: general
      – SubjectFull: Saccharomyces cerevisiae
        Type: general
      – SubjectFull: Gastrointestinal Microbiome
        Type: general
    Titles:
      – TitleFull: Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.
        Type: main
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            NameFull: Watters SIN
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            NameFull: Henriksen C
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            NameFull: Gjøvik M
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            NameFull: Garnweidner-Holme L
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            NameFull: Myhrstad MCW
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          Dates:
            – D: 01
              M: 09
              Text: 2026 Sep 01
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 2072-6643
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              Value: 18
            – Type: issue
              Value: 17
          Titles:
            – TitleFull: Nutrients
              Type: main
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