What Temperature Kills Saccharomyces Boulardii?
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3 min read
Studies have shown that the thermal death point for *Saccharomyces boulardii* is between 55–60°C, a temperature range that can significantly reduce or eliminate its viability. This heat sensitivity is a crucial factor to understand for anyone using or manufacturing this probiotic, as improper storage or exposure to high temperatures can render the product ineffective.
