Yoghurt containing lactobacilli normalizes vaginal milieu and reduces abnormal dyscharge and odor
What is it about?
Bacterial vaginosis (BV) is the most common disorder of vaginal microbiota. It is characterised by a depletion of lactobacilli in favour of bacteria which cause fishy odor, discharge and elevate vaginal pH. BV is associated with increased risk for urogenital infections and miscarriage. The authors assessed the effect of a probiotic yoghurt drink containing Lactobacillus strains on BV. These strains had been isolated from healthy pregnant women and selected for acidification capacity and inhibition of pathogens. In the double-blind intervention trial women with BV received standard treatment for BV and in addition consumed during 4 weeks twice daily either the probiotic yoghurt drink or a drink with the same taste without lactobacilli. The probiotic yoghurt contained strains of Lactobacillus crispatus LbV 88 (DSM 22566), Lactobacillus gasseri LbV 150N (DSM 22583), Lactobacillus jensenii LbV 116 (DSM 22567) and Lactobacillus rhamnosus LbV96 (DSM 22560). These lactobacilli are predominant in the vagina of healthy women. After 4 weeks of intervention none of the women had BV in the group receiving the probiotic, whereas 35% still had BV in spite of standard treatment. Discharge and odour also decreased more than under standard treatment only and differed after 4 weeks intervention between the groups. Accordingly the vaginal microbial pattern was improved compared to the control.