What about Brettanomyces which is also used in many beers either by itself, in conjunction with Saccharomyces, or in conjunction with other fermenters like lactobacillus and pediococcus (for sour beer styles like Lambics)?
That is a good question. Since I've only just started exploring the possibility of using a Brett strain in a batch of beer (I have ordered a Brettanomyces Claussenii culture) I haven't really explored it's use in other areas.
For what it's worth Yoghurt is produced by bacterial fermentation usually with Lactobacillus bulgaricus and Streptococcus thermophilus, not by a Saccharomyces ferment.
