To answer your questions:
1) The probiotics survive the antifungals…it can be killed by certain antifungals more than others. For instance, berberine antifungals likely kill close to all of the probiotic bacteria (a larger percentage). Certain antifungals are very hard on the liver and kidneys as well, examples include oregano oil and grapefruit seed extract which typically contain citricidal. Some antifungals heal the liver (black walnut extract). This is why I promote taking SF722 which I believe does not destroy any bad bacteria. Many food grade antifungals can discern between good and bad bacteria, so food grade antifungals are a safe bet (coconut oil, garlic, rutabega, etc) in general in my opinion. Taking probiotics at a certain time of the day can reduce the amount is killed as well; from my research I’ve found taking them at meals works great. Able feels that they should be taken in between meals.
This is also why we promote foods that contain prebiotics. Prebiotics feed the probiotics. Buckwheat, teff, inulin (FOS), artichokes, oat bran, etc. all are prebiotics. Prebiotics also feed some bad bacteria however they should feed more beneficial bacteria than bad bacteria.
Reversing the flora in your gut takes a very long time; certain probiotics can attach to the intestinal lining better than others…a great example is HMF neuro which contains human micro flora and it is the only probiotic that contains HMF.
2) Acids are very important in digestion for breaking down foods and for killing pathogens. I have no idea whether acids make the body more acidic or not, but this is why we need acids:
All vinegars should be avoided. You can take raw organic ACV if you want but as dvjorge mentioned recently, it is bactericidal which means it destroys beneficial bacteria sorta like antibiotics. All regular vinegars are fermented (like alcohol) and thus are a detriment to your health when fighting candida. There’s a big difference between fast vinegar and slow vinegar: