Hmm, interesting thought. Inflammation is due to lectin intolerance, right? I know that Oligasaccharides will prevent Lectins from binding to cell membranes, and that yogurt produces Oligasaccharides during fermentation. Am I following your train of thought here?
Now, I don't know a lot about yeast in yogurt (or bread for that matter), I'm a mere beer nerd, but if there's enough active yeast residing in the yogurt culture:
1) Is it in the proper stage of life to continue to ferment anything?
2) Is it able to go from fermenting yogurt to fermenting Buckwheat? (In the beer world, you can't swap your yeast's fuel source)
3) What is the timeframe required for existing/new Oligasaccharides to bind to lectin, and in what quantities?
4) How is taste changed?
5) Is active fermentation not required for Oligasaccharides to bind to lectins and render them "inert"?
Or am I making a technical issue out of something non-technical?