Lactic Acid bacteria and candida antagonism.

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    Hi all,

    I am pasting a fragment of a recent article that mentions how candida can impedes the growth of beneficial bacteria in the intestines.

    Science is advancing regarding to yeast colonization on human tissues.

    This information has importance for candida sufferers because many people spend a fortune buying pharmaceutical probiotics during the first phases of clearing a fungal overgrowth. IMO, you are wasting your time and money. You can take or intent to recover the bacterial flora with the best probiotic or fermented food, but if candida is still there in high numbers, the bacterial flora won’t regrowth. It is demonstrate by new research. Candida colonization impedes the growth of Lactic Acid bacteria and Lactic Acid bacteria impedes the growth of candida. When we take enough antibiotics to allow candida to growth, there isn’t way our beneficial bacteria can growth back with candida present in a considerable amount.

    So, save your money to buy probiotics when the infection be reduced and almost eliminated with a diet and antifungals. Even the natural substances that kill fungus also kill bacteria. There isn’t probiotic that can survive taking GSE, garlic, caprylic acid, etc. Even less, when your gut is plagued with fungus.

    Here is the fragment:

    However, Lactobacillus– Candida antagonism can be a two-way process whereby the presence of Candida can prevent the regrowth of Lactobacillus after antibiotics [40,44]. The effect may be more widespread than effects on Lactobacillus because recent data suggests that yeast, even as numerically inferior microbes in the intestinal microbiome, have the potential to exert marked effects on overall bacterial community reassembly in the intestine after antibiotics without inducing intestinal inflammation [44].”



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    We have been debating the use of S. Boulardii to treat an intestinal yeast infection lately. Some people have posted their success stories using it.

    S. Boulardii kills candida but at the same time don’t harm the Lactic Acid bacteria. It does the opposite, it favors the growth of LAB. For those who don’t know, LAB are an important part of our friendly bacterial flora and protect us against candida colonization.

    This may explains why people get those results taking the Boulardii.

    See this article :

    Potential application of Saccharomyces boulardii in yoghurts could offer an alternative probiotic product to people suffering from antibiotic-associated diarrhoea whilst on treatment. Three different yoghurts were made using goat’s milk. Yoghurt 1 was the control with only starter culture added to the milk. For Yoghurt 2, S. boulardii was added in parallel with the starter culture, and for Yoghurt 3, the yeast was added after the yoghurt was coagulated by the starter. Duplicate counts for lactic acid bacteria (LAB) and S. boulardii alongside organoleptic assessment were carried out every 3 days following manufacture and storage at 6 °C. Our results demonstrate that S. boulardii can survive in high numbers for the period of 4 weeks tested without significant changes in taste. Very important is the fact that the presence of the yeast stimulated the survival of the LAB, which in both yeast yoghurts were significantly higher than in the control.

    Isn’t it impressive ??



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    Could you grow your own boulardii yogurt at home if you had the skills? Just kinda curious about it…



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    You can brew your own kombucha. Amazon has kombucha scobys for sale. Each batch produces a new scoby, and just like kefir grains, you can eat the extra. Tastes sour and chewy 😛


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