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.