. 2011 Feb 9;59(5):1862–1870. doi: 10.1021/jf1038103

Table 2. Varietal Differences in Candidate Compounds Altered by S. boulardii Fermentation.

compound	class	fold change after fermentation	p-value
Neptune
galactose	sugar	−10.32	0.03
palmitic acid	fatty acid	−1.2	0.04
α-linoleic acid	fatty acid	−1.23	0.04
unknown disaccharide	sugar	26.44	0.001
xylitol	sugar-alcohol	14.79	<0.001
glucitol	sugar-alcohol	^a	<0.001
alanine	amino acid	4.63	0.02
phosphoric acid	mineral	2	<0.001
1,2,3-propanetricarboxylic acid	organic acid	4.34	0.02
Wells
d-fructose	sugar	−6.38	0.005
ribitol	sugar-alcohol	^b	<0.001
linoleic acid methyl ester	fatty acid	1.4	0.04
Red Wells
palmitic acid	fatty acid	^a	0.03
unknown disaccharide	sugar	^a	<0.001

Metabolite only present in fermented extracts.

Metabolite only present in nonfermented extracts.