Active Yogurt Cultures L

Active yogurt cultures are live bacteria, most commonly strains of Lactobacillus and Bifidobacterium. These bacteria ferment lactose, the sugar in milk, into lactic acid. This process gives yogurt its characteristic tangy flavor and thick texture.

Manufacturers add active yogurt cultures to yogurt and other fermented dairy products to aid in the fermentation process. They contribute to the desired texture, flavor, and shelf life of these foods. They are also sometimes added to other foods as a source of probiotics.

Active yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in foods. They are considered beneficial by many health organizations, as some strains may act as probiotics, which are live microorganisms that can provide health benefits when consumed in adequate amounts. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations have evaluated probiotics, but do not set specific ADIs for live cultures. Research is ongoing into the specific health effects of different strains.