I think the theory is the probiotics consume an over abundance of yeasts. Yeast is quite common and (from my understanding of fermentation processes, so correct me if I am misinformed) can even be airborne. Mostly they are present but not a problem until there is an overabundance of them resulting in a “yeast infection” we have such an interesting history with yeasts as well, winemaking and baking… I thought that yeasts are also killed when there is too much of their waste products (alcohol) present in their environment, causing fermentation to stop, so I would think that the acidic qualities would also be useful in limiting the growth of yeasts? Now I want to re-read my fermentation resources, but they are all still in the storage locker… I am not really able to do much fermenting in the trailer because of an overabundance of bad molds and issues with keeping stable and desirable temperatures. I miss good sauerkraut…I'm confused. Why would you treat a yeast infection by utilizing a product that actually contains yeast?
A 1981 study published in Applied and Environmental Microbiology examined the yogurts for the presence of yeasts.
Yogurts purchased from retail outlets were examined for the presence of yeasts by being plated onto oxytetracycline malt extract agar. Of the 128 samples examined, 45% exhibited yeast counts above 103 cells per g.
In the study, a total of 73 yeast strains were isolated and identified as belonging to the genera Torulopsis, Kluyveromyces, Saccharomyces, Candida, Rhodotorula, Pichia, Debaryomyces, and Sporobolomyces. Torulopsis candida and Kluyveromyces fragilis were the most frequently isolated species.
Torulopsis candida is now called Candida glabrata. C. glabrata is often the second or third most common cause of candidiasis after C. albicans.
I know that the use of yogurts to treat yeast infections is considered a homeopathic treatment.
Based upon the logic of possibly feeding the infection more yeast, I would advise against it myself.
What you are trying to do with yogurt is to introduce Lactobaccillus bacteria to replace the yeast with nonpathogenic bacteria. This could more safely be accomplished by adding a probiotic to their water. Nearly all of them include lactobacillus as their primary bacteria.
Bacteria tax
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