Properties needed for bread cultures:
* Lots of gas under brewing conditions
* Little protease activity
* Not toxic
* Not offputting
If any candida species fit those criteria, then sure! For that matter, any bacteria that fit those can be used to make bread, as is likely the case in many sourdoughs.
Blog post: https://stavvers.wordpress.com/2015/11/23/im-making-sourdough-with-my-vaginal-yeast/
I'm sorry for this first off. The idea is pretty off-putting. BUT SCIENCE! I'm curious if anyone more knowledgeable than me can chime in here.
Is this even possible? I know we generally use Saccharomyces to do this stuff so Candida doesn't seem like my first choice but I'm not sure if Candida doesn't have similar functionality.
Is it only working (according to her) because she got a cocktail of yeast in the process? I know yeast are everywhere especially Saccharomyces which is why if you toss something like fresh grapes into a vat and smash them up you'll likely get some alcohol production. Is this only "working" because she lucked out and got some better strains in her swab?
I looked up Candida Albicans's fermentation pathway and it seems very similar to that of Saccharomyces. That left me more confused. Lol
Anyone have any thoughts as to whether or not she's being authentic (scientific discourse)? Could this work?
Again, sorry.
Thanks for reading,
Alex
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Sent from my Android device with K-9 Mail. Please excuse my brevity.
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