Sour candy is typically flavored with various acids citric, malic, tartaric, etc. to achieve the sour taste.
If the bacteria I’d normally in the mouth, but not typically able to survive the acidic environment of the gut, maybe that additional acid from sour candy was able to add selective pressure, and the surviving bacteria were then less affected by stomach acid.
Is there a reason you’re jumping on sour candy specifically here?
Ok, not op, but hear me out.
Sour candy is typically flavored with various acids citric, malic, tartaric, etc. to achieve the sour taste.
If the bacteria I’d normally in the mouth, but not typically able to survive the acidic environment of the gut, maybe that additional acid from sour candy was able to add selective pressure, and the surviving bacteria were then less affected by stomach acid.
MAYBE
Ok fine. What about a link to red potato chip flavours?