Yes
No, S. boulardii is not S. cerevisiae. S. boulardii is a wild, tropical yeast while S. cerevisiae is commonly known as brewer’s or baker’s yeast. Closely related to S. cerevisiae, S. boulardii is officially classified as Saccharomyces cerevisiae var boulardii Hansen CBS 5926. The two strains have different genetic make-up and enzyme profiles Saccharomyce Boulardii - 60 Veg Caps. Saccharomyces boulardii is a non-pathogenic, transient yeast long-used for diarrhea or dysentery. It is a hardy, acid-resistant, temperature tolerant microorganism that is not affected by anti-bacterial agents. S. boulardii is genetically and functionally distinct from brewers yeast (S. cerevisiae) and different from pathogenic Candida species. S. boulardii increases the activities of intestinal brush border enzymes such as disaccharidases, a-glucosidases, alkaline phosphatases, and aminopeptidases. Saccharomyces boulardii is a non-pathogenic, transient yeast that is hardy, acid-resistant and temperature tolerant. Additionally S. boulardii is not affected by anti-bacterial agents, so it can be used to help support healthy microflora during times of antibiotic use.  Saccharomyces boulardii. Saccharomyces boulardii, or S. boulardii, is an important probiotic that can recolonize and sustain flora in the large and small intestine. Safety of Saccharomyces boulardii: S. boulardii is generally well tolerated. Side effects, which are typical of many probiotics, include flatulence, bloating due to gas, constipation and increased thirst. These side effects become less pronounced with regular use of the yeast. Yeastbiotic™ contains Saccharomyces boulardii, a non-pathogenic, transient yeast long-used for diarrhea or dysentery. It is a hardy, acid-resistant, temperature tolerant microorganism that is not affected byanti-bacterial agents. S. boulardii increases the activities of intestinal brush border enzymes such as disaccharidases, a-glucosidases, alkaline phosphatases, and aminopeptidases. It secretes a leucine aminopeptidase that appears to support against allergies to dietary proteins following acute gastroenteritis. It is a hardy, acid-resistant, temperature tolerant microorganism that is not affected byanti-bacterial agents. S. boulardii is genetically and functionally distinct from brewer’s yeast (S. cerevisiae) and different from pathogenic Candida species. S. boulardii increases the activities of intestinal brush border enzymes such as disaccharidases, a-glucosidases, alkaline phosphatases, and aminopeptidases. Frequently asked Questions and Supplement Facts. Saccharomyces Boulardii is a unique, non –pathogenic yeast that has many beneficial actions in the intestinal tract. Sboulardii has been utilized worldwide as a probiotic supplement to support gatstrointestinal health. S. boulardii is a wild, tropical yeast while S. cerevisiae is commonly known as brewer’s or baker’s yeast. Closely related to S. cerevisiae, S. boulardii is officially classified as Saccharomyces cerevisiae var boulardii Hansen CBS 5926. The two strains have different genetic make-up and enzyme profiles. Unlike S. cerevisiae, S. boulardii does not make a certain type of reproductive spore called an ascospore and does not use the sugar galactose. It is very resistant to heat and acid and secretes a number of unique physiologically active factors. S. boulardii is genetically and functionally distinct from brewers yeast (S. cerevisiae) and different from pathogenic Candida species. S. boulardii increases the activities of intestinal brush border enzymes such as disaccharidases, a-glucosidases, alkaline phosphatases, and aminopeptidases. Unlike S. cerevisiae, S. boulardii does not make a certain type of reproductive spore called anascospore and does not use the sugar galactose. It is very resistant to heat and acid and secretes a number ofunique physiologically active factors. Only S. boulardii has proven gastrointestinal supportive effects. S. boulardii benefits the gastrointestinal tract in a variety of ways. It inactivates bacterial toxins, inhibits toxinbinding to intestinal receptors and lessens toxin-induced inflammation. It reduces the ability of potentiallyharmful microorganisms to adhere to and invade intestinal cells. S. boulardii is a strain of yeast, first discovered in 1920 by French biologist Henri Boulard while in southeast Asia. Boulard’s purpose for traveling to the area was to look for a strain of yeast that would be particularly heat-resistant for the production of wine. Safety of Saccharomyces boulardii: S. boulardii is generally well tolerated. Side effects, which are typical of many probiotics, include flatulence, bloating due to gas, constipation and increased thirst. These side effects become less pronounced with regular use of the yeast.
http://www.giprohealth.com/saccharomycesboulardii.aspx http://www.shop.gapsdiet.com/product.sc?productId=16 https://nutrascriptives.com/product/saccharomyces-boulardii/ http://probiotic.org/saccharomyces-bouldarii.htm http://organic3.com/yeastbiotic/ http://siboguru.com/shop/saccharomyces-boulardii/ http://www.giprohealth.com/saccharomycesboulardii.aspx http://www.shop.gapsdiet.com/product.sc?productId=16 https://www.protherainc.com/images/prod/faq/V776-06%20FAQ.pdf http://probiotic.org/saccharomyces-bouldarii.htm
is saccharomyces boulardii heat resistant