Black Heart's suggestions are really good options.
Just thought I would mention, too, that cinnamon is a most excellent antibacterial, antiviral and antibiotic agent.
So much so, that I use the powdered cinnamons as an organic fungicide when I am growing things from seed; to prevent damping off. It never fails me.
So, you could try cinnamon also.
A quote from this website, and specifically the first bit about it killing yeast infections is very relevant;
"cinnamon has been studied for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida. In laboratory tests, growth of yeasts that were resistant to the commonly used anti-fungal medication fluconazole was stopped by cinnamon extracts.
Cinnamon's antimicrobial properties are so effective that recent research demonstrates this spice can be used as an alternative to traditional food preservatives. In a study, published in the August 2003 issue of the International Journal of Food Microbiology, the addition of just a few drops of cinnamon essential oil to 100 ml (approximately 3 ounces) of carrot broth, which was then refrigerated, inhibited the growth of the foodborne pathogenic Bacillus cereus for at least 60 days. When the broth was refrigerated without the addition of cinnamon oil, the pathogenic B. cereus flourished despite the cold temperature. In addition, researchers noted that the addition of cinnamon not only acted as an effective preservative but improved the flavor of the broth. "
All the best,