Tag: Probiotic history

The probiotic yeast *Saccharomyces boulardii* was discovered in the 1920s by French microbiologist Henri Boulard, who noticed that locals in Southeast Asia were using a traditional remedy for diarrheal illnesses. He observed that people in the midst of a cholera outbreak were consuming a tea made from the skins of tropical fruits, leading him to isolate the unique yeast strain. This discovery marked a significant turning point in the understanding of probiotic potential.

Records dating back over 7,000 years reveal that humans have consumed fermented foods for millennia. Though they lacked modern scientific understanding, ancient people got probiotics by mastering fermentation techniques to preserve food, enhance flavor, and promote health through foods like yogurt, kimchi, and kefir.