To answer some questions: I used the Miracle-Mineral-Supplement without activator, so just the standard NaClO2 at 28% straight from the bottle.
What intrigues me is the fact that in normal yogurt, the good flora species in the end kick out most of the pathogens that may be left after pasteurization, mainly because the acidophilus thrives on low PH (hence the name, acidophilus). In fact these good guys create an acidic medium to make the environment hostile to competition.
So maybe this experiment is not 100% reflecting what I was looking for. However, it is worth noticing that the Miracle-Mineral-Supplement , without activator, killed the yogurt. No doubt about that.
What would you guys think will be a better experiment? Rejuvelac? I'm thinking many of the live culture food is acidic in nature (before we eat it). I've made Rejuvelac before and I can tell it is acidic in taste. So the Miracle-Mineral-Supplement will punch it anyway.