Autoaggregation in bacteria is the phenomenon of aggregation between cells of the same strain, whereas coaggregation is due to aggregation occurring among different species. Aggregation ability of prebiotic bacteria is related to adhesion ability, which is a prerequisite for the colonization and protection of the gastrointestinal tract in all animal species; however, coaggregation ability of prebiotic bacteria offers a possibility of close interaction with pathogenic bacteria. Coaggregation ability of cell wall components of Saccharomyces cerevisiae is known, because of their mannan content, but literature offers little information on this topic. The aim of this experiment was to assess the ability of coaggregation of 2 preparations of S. cerevisiae cell walls to 3 pathogenic bacteria (Staphylococcus aureus hemolytic enterotoxin A, Salmonella enteritidis and Escherichia coli serotype O157:H/7). Cell wall preparations consisted on either the distillery cream (DT), a byproduct of sugar cane, or a hydrolyzate (HT) obtained by enzymatic methods. Pathogens were grown in nutritive broth medium for 18 h at 37°C. After that, cultures were diluted (1:1) with DT and HT, and absorbance (560λ) was measured at 0 and 5 h. Both DT and HT showed the ability of coaggregate to the 3 pathogenic strains, and no bacterial strain × cell wall preparation interaction (P = 0.379) was detected. Coaggregation was higher (P < 0.001; SEM = 0.36) with HT (mean values of 85.3, 78.6 and 77.8% for S. aureus, S. enteritidis, and E. coli, respectively) compared with DT (mean values of 16.5, 5.8 and 6.0% for S. aureus, S. enteritidis, and E. coli, respectively). If confirmed with other pathogen species, these results support further research on the use of the HT from S. cerevisiae as a possible prebiotic additive for animal feed.