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Saccharomyces boulardii is a tropical yeast first isolated from lychee and mangosteen peels in 1923 by French scientist Henri Boulard. Although early reports claimed distinct taxonomic , metabolic, and genetic properties, [ 1 ] S. boulardii is a grouping of S. cerevisiae strains, all sharing a >99% genomic relatedness.
It is commonly admitted that most effects of probiotics are strain-specific and cannot be extended to other probiotics of the same genus or species. [137] This calls for precise identification of the strain, i.e. genotypic and phenotypic characterization of the tested microorganism. [15] Fourth, probiotics must be safe for their intended use.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus . Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others.
Saccharomyces boulardii, as well as Lactobaccilus rhamnosus, are popular options that may provide more relief to those with irritable bowel syndrome, he adds. "There isn't one over-the-counter ...
Henri Boulard was a French microbiologist who discovered the yeast Saccharomyces boulardii in 1923. He noticed people chewing on the skins of lychees and mangosteens to treat diarrhea during a cholera epidemic. He isolated and identified this strain of yeast, a probiotic. [1]
In terms of children (age < 18 years), seven out of the 12 trials conducted in a health care setting showed a reduction in acute diarrhea of 57%. There was no significant difference in the protective effect of strains, namely Saccharomyces boulardii, Lactobacillus rhamnosus GG, Lactobacillus acidophilus, and Lactobacillus bulgaricus. [7]
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