Saccharomyces boulardii SB055

High-tech manufacturing process
 

What is Saccharomyces boulardii?

Saccharomyces boulardii (also called Saccharomyces cerevisiae) is actually a strain of baker’s yeast. It is important that this yeast is present in the intestine and is part of the microbiome. It occurs in ripe fruits such as lychee and grapes and in traditional African fermented foods such as kenkey, ogi and amasi. Another solution is to take a balanced probiotic supplement containing this probiotic.

Saccharomyces boulardii contains many health properties, such as maintaining a healthy intestine, because it protects the intestine against organisms that provoke the immune system. It supports general well-being and even discourages stomach complaints.

It secretes compounds that can suppress candida and numerous studies have shown that Saccharomyces boulardii, even when confronted with particularly aggressive organisms targeting the intestine and colon, helps maintain intestinal health.

 

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Why choosing Saccharomyces boulardii SB055?

Fermedics’ probiotics are manufactured to the highest standard and based on years of scientific research. Our patented probiotic strains are different from the others since all our probiotics are protected by a patented five-layer microencapsulation technology!

This 5-layer protection also has the following advantages:

  • major logistical advantages
  • probiotic strains also remain more stable in the capsule or sachet
  • no contamination / interaction with the filling system
  • a fluid powder that is easy to encapsulate

In general, only a few % of the probiotics sold can reach the intestines and this is very little. Most of them are dead before they’re consumed and the probiotics that are still alive, are eliminated by more than 60% through the intestinal juices.

 

Tests with probiotics subjected to 5-layer microencapsulation

The 5-layer protection significantly increases the stability and survival of probiotics and has many advantages compared to unprotected probiotics.

The tests clearly show that coated probiotics are resistant to stomach acid, bile salts and other digestive juices, allowing them to reach the intestine intact, which is not the case with unprotected probiotics. Improving the stability and protection against digestive juices of protected probiotics also means that a lower dosage per day is necessary (cost savings) because of the good protection (6 to10 billion bacteria is a good daily dosage).

Stability test shows that coated probiotics remain almost intact (loss of 7 to 8%) after the first 6 months of storage at room temperature, while uncoated probiotics lose nearly 80% of their activity, which is remarkable. Stability test at room temperature for 12 months shows that coated lactic acid bacteria (through patented 5-layer microencapsulation) are much more robust and stable than uncoated bacteria that have already lost much of their activity after 3 months, and after 6 months there is almost no activity, which is absolutely not the case with coated bacteria.

 

Improving storage stability of probiotics

Both uncoated and coated (by patented 5-layer microencapsulation) lactic acid bacteria were stored at 40 °C for four weeks. The result shows that the efficiency of lactic acid bacteria subjected to patented 5-layer microencapsulation is much better (more than 9 log).

 

Properties of Fermedics’ probiotics

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Health benefits

  • Antimicrobial and antiviral
  • Boosting immunity
  • Improving acute diarrhea
  • Improving digestion
  • Improving irritable bowel syndrome

Storage condition

The best storage conditions are in a dry and cold place. Shelf life is two years below 25 °C in original sealed package. Refrigerated storage (4 – 8 °C) will extend the shelf life.

Stability

Saccharomyces boulardii SB055 is a species of yeast that retains its probiotic activity when heated. The half-life (t ½) of viable cell count is more than two years below 25 °C.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA) and price quotation.

MOQ (minimum order quantity) 10 kg

Legislation

Saccharomyces boulardii belongs to the list of micro-organisms that have obtained Qualified Presumption of Safety (QPS) status, defined by EFSA in Europe (2007) because of their safe use in food (1).

(1) Annex II of Regulation (EU) No 1169/2011

SourceIncubation methodIdentification of microbePotencyFormRecommended daily dosage
lychee fruitdeep-layer liquid state incubation16S rDNA gene sequencing2.0 x 1010 CFU/gpowder6.0 x 109

This probiotic is obtained by a fermentation process, freeze-dried and subjected to a patented five-layer microencapsulation technology to protect and preserve each individual probiotic strain optimally. It is a white to cream-coloured, free-flowing powder with high stability.

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References

  • Herbrecht, Raoul, Hôpital de Hautepierre, and Yasmine Nivoix. “Saccharomyces Cerevisiae Fungemia: An Adverse Effect of Saccharomyces Boulardii Probiotic Administration.” Clinical Infectious Diseases 40.11 (2005): 1635–1637. Web. 3 Feb. 2017.
  • Jespersen, Lene. “Occurrence and Taxonomic Characteristics of Strains of Saccharomyces Cerevisiae Predominant in African Indigenous Fermented Foods and Beverages.” Yeast Research (2003): 191–200. Web. 27 Feb. 2017.
  • Murzyn, Anna, et al. “Capric Acid Secreted by S. Boulardii Inhibits C. Albicans Filamentous Growth, Adhesion and Biofilm Formation.” PLoS ONE 5.8 (2010): e12050. Web.
  • Nobile, Clarissa J., and Alexander D. Johnson. “Candida Albicans Biofilms and Human Disease.” Annual Review of Microbiology 69. (2015): 71–92. Web. 3 Feb. 2017.
  • “Saccharomyces boulardii.” Medline Plus. 12 Dec. 2016. Web. 3 Feb. 2017