Saccharomyces boulardii: the origin

Long before the land became known as Vietnam, following Alexandre Yersin and Louis Pasteur, Henri Boulard was trying to understand why locals were dying from a cholera epidemic, marked by sever diarrhea. He observed that those who survive drank a tea from lychee fruit skins. In 1923, upon further research, the microbiological analysis of the preparation of the skins reveals a tropical strain of Saccharomyces that develops at a high temperature for yeasts (37°C), the temperature of the human body. The yeast didn’t have a name he decided to baptize the new yeast with his name: Saccharomyces boulardii.

Since then, S. boulardii has been documented in several acute and chronic gut disorders with 100+ clinical studies and 300+ scientific publications in human medicine. Almost a century after its discovery, new applications are still investigated by the scientific community to reveal the power of this unique yeast strain. Today, the Saccharomyces boulardii strain is the only yeast strain used as a probiotic in human nutrition and medicine.

Discovery by the French biologist Dr. Henri Boulard in Vietnam
Since then, used to prevent diarrhea
Countries using boulardii
Clinical studies
Discover the history of
Saccharomyces boulardii
Levucell SB, Saccharomyces boulardii CNCM I-1079:
The pioneering S. boulardii strain for animal nutrition

Through evolution, animals have developed a very complex relationship with their own intestinal microbiota. Define as a dynamic concept affected by external stressors, the ability to maintain a balance leads to a series of benefits like resistance to pathogen colonization; immune sytem development and stimulation; and production of specific nutrients that support the intestinal health.

Levucell SB, Saccharomyces boulardii CNCM I-1079, is the proprietary boulardii strain of Lallemand Animal Nutrition.

Levucell SB helps respond to these stressors by regulating intestinal microbiota and global gut health. This specific nutritional tool help balance immune responses, optimize digestibility, and valorization of fibres and enhance welfare and food safety.

And only boulardii strain authorized in the EU for animal nutrition
30 years
Since it is commercially available
Countries where it is marketed
Scientific publications conducted by Lallemand