Bacterial vaginosis (BV) is characterized by a depletion of lactobacilli. It is associated with increased risk for urogenital infections and abortion. A recent study evaluated the effect of a yoghurt drink containing Lactobacillus strains on BV. The strains were isolated from healthy pregnant women and selected for acidification capacity, production of H2O¬, glycogen utilization, bile salt tolerance and inhibition of pathogens. BV was diagnosed in 36 women aged ≥18 years with stable menstrual cycle or menopause using Amsel criteria. They were treated with oral metronidazole for 7 days (2×500 mg/d). Along with the treatment, women consumed twice daily either yoghurt drink or placebo during 4 weeks. Yoghurt drink contained (besides Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) living 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), each 1×107 cfu/ml. After 4 weeks of intervention, 0 of 17 had BV in the yoghurt group compared to 6 of 17 in the control group. Amsel score decreased during the intervention period by 4.0 in the yoghurt group compared to 2.0 in the control group. Discharge and odor also decreased by 2.0 in the yoghurt group compared to 1.0 in the control group and differed after 4 weeks intervention between the groups as 0.0 vs. 1.0. Nugent score decreased during the intervention period by 5.5 in the yoghurt group compared to 3.0 in the control group. Additional intake of yoghurt containing probiotic strains thus improved the recovery rate and symptoms of BV and improved the vaginal microbial pattern. The findings are published in the journal Beneficial Microbes.