History of Saccharomyces Boulardii

Published: 21st April 2011
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    Saccharomyces boulardii is a probiotic yeast generally identified as a health dietary supplement. But this is no recently released supplement, but a yeast with a very long and fascinating background.

    It was learned by a French microbiologist, Henri Boulard in 1923 when he was in IndoChina looking for new strains of yeast that could be applied to make wine. On his travels Boulard occurred to go to a village that was in the midst of a cholera outbreak and men and women have been getting struck down with cholera left, proper and center. Remaining a man of science Henri Boulard was both equally observant and curious. He noticed that some folks ended up preparing a special tea made from the skins of the berries from the Litchi chinensis tree.

    This is the fruit typically referred to as lychees. It was all due to a then mysterious strain of yeast which he named Saccharomyces boulardii.

    In 1947 Biocodex bought the patent to not only the strain of S boulardii that Henry Boulard had identified but also the fermentation approach utilised to extract its entire goodness.

    Winemaking yeast is an crucial ingredient in the approach of doing wines. There are lots of sorts of wine earning yeast but a single of the most favorite is Saccharomyces cerevisiae, which is commonly utilized for key fermentation. Nevertheless, this particular yeast specie can also be made use of in generating bread. A lot of of the wines generated in houses and backyards make use of this style of yeast. How does this happen? Essentially, yeast converts the sugar in the grape juice into alcohol or wine. Given that the skin and stem of grapes previously has yeast, it is very essential for new winemakers to view the need to for premature fermentation. There are essentially factors you can place in the need to to stop early fermentation. Saccharomyces boulardii is a probiotic yeast commonly identified as a health and fitness dietary supplement. But this is no lately introduced supplement, but a yeast with a very long and intriguing heritage.

    It was found out by a French microbiologist, Henri Boulard in 1923 when he was in IndoChina browsing for new strains of yeast that could be used to make wine.

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