The Discovery of Saccharomyces boulardii

Saccharomyces boulardii, a beneficial yeast, was discovered in the early 1920s by French scientist Henri Boulard while observing the traditional remedies used in Southeast Asia. During an outbreak of cholera, he noticed that people were consuming tea made from the skins of tropical fruits like lychee and mangosteen to alleviate diarrhea. Intrigued, Boulard isolated a unique yeast strain from the fruit skins, which was later named after him. This yeast, resilient to stomach acid and heat, became renowned for its probiotic properties, supporting digestive health and the gastrointestinal tract. Its discovery remains a pivotal moment in understanding the therapeutic potential of natural microbes.