In fact probiotics is a recently introduced topic (10yrs back). Initially the lactic acid group of bacteria found in different dairy products were considered as probiotic bacteria and several researches have been done in that. However in the microbial succession in fermented products lactic acid bacteria are followed by yeasts.  So now the research has been started in probiotic yeasts. Hope this is a basic answer.

I agree with you but still there is only one species i.e. Saccharomyces boulardii. Probiotics is not introduced 10 year ago but from the last decade research had been increased in this area.

The dairy industry's marketing and sales departments.

 i agree with my colleague  chetan sharma  about the conduction of probiotic research 

I agree with the Chetan Sharma that Saccharomyces boulardii (yeast) is used as probiotic research recently. I used it and it is giving fantasting result . But my suggestion is that the other probiotic bacteria are Lactobacillus acidophilus, L. sporogenes, L. rhamnosus,  Streptococcus faecalis, Lactic acid bacillus and Bifidobacterium longum are also giving encouraging result in combination with as Fructo- Oligo Saccharides (Prebiotic) to make synbiotic preparation. The researcher may contact with me in this regard for further suggession. But I suggest this is the best therapy should follow better that antibiotic treatment.

You can consult the following literature:

Nayak SK (2011) Biology of eukaryotic probiotics (Eukaryotic Probiotics Versus Prokaryotic Probiotics). Probiotics Microbiology Monographs 21: 29-55.

I think instead of all facts to carry out research  work on probiotic lactic acid producing bacteria its easy to cultivate on medium ,we can get bacterial colonies within 24 hours whereas to get fungal conlonies its take two to three days . so researcher prefer to save their time may be

There are many Lactic acid bacteria with probiotic properties. Several Lactic acid bacteria are associated with relatively safe food fermentation. Many researchers interested in developing or studying probiotic foods may prefer to work on lactic acid bacteria   because of their traditional use in food fermentation and because of safety issues

Dear Philippa Ojimelukwe

Thank you for your additional information. We also got good result for the LAB. Moreover, the quantity of LAB required for growth of LAB is less and good also.

Dear Chetan Sharma you can do research with LAB also

Dear Doc,

I am already doing with lactobacillus but i am surprised why researcher are not doing with yeast. So i want some answer in context to yeast not LAB