HISTORY

 In the early 20th Century, the Russian immunologist Elie Metchnikoff suggested that Lactobacilli
ssp. ingested in yoghurt could have a positive influence on the normal microflora of the
intestinal tract.
 Probiotics term coined in 1965 by Lilly and Stillwell.
 Lactobacillus ssp., Bifidobacterium have the longest history of application as probiotics.

WHAT ARE PROBIOTICS?

• According to the WHO, Probiotics are : “Live microorganisms which when administered in adequate
amounts confer a health benefit on the host.

• Most probiotic microorganisms are bacteria, Strains of Lactobacillus acidophilus & Lactobacillus
rhamnous are commonly used as probiotic because of their health benefits.

• Currently used commercial probiotics include Lactobacillus ssp., Bifidobacterium and few non- lactic
acid bacteria.

YEAST PROBIOTIC

• Saccharomyces boulardii, is the only yeast probiotic that has been proven effective in double-blind
studies.

• This nonpathogenic yeast is isolated from litchis in Indochina and is not a part of the autochthonous
flora.

• This yeast is used in many countries as both preventive and therapeutic agent for diarrhea and other
GI disorders caused by the administration of the antimicrobial agents.

WHY YEAST ARE GOOD CANDIDATE FOR PROBIOTIC

 Yeast are good candidates as probitics because probiotics entering the Gastrointestinal tract must
be resistant to local stress such as the presence of Gastrointestinal enzymes, bile salts, organic
acids and considerable variations of pH and temperature. 

CONCLUSION

• Saccharomyces boulardii is a strain of yeast which is extensively studied for its prebiotic effects.

• The superiority of yeast has been clearly demonstrated for both the prevention and treatment of
Antibiotic Associated Diarrhea.
• Probiotic yeast is more resistant over probiotic bacteria to antibacterial antibiotics, which leaves intact
their viability and probiotic properties.