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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add bacterial cultures to produce desirable flavors and textures, and to preserve foods. …
What it is
Bacterial cultures are live microorganisms, often bacteria, that are intentionally added to foods. They are commonly used to ferment foods, a process where they break down carbohydrates into acids or alcohol, changing the food's flavor, texture, and shelf life. These cultures are carefully selected for specific functions in food production.
Why it's used
Manufacturers add bacterial cultures to produce desirable flavors and textures, and to preserve foods. They are essential for making fermented products like yogurt, cheese, sauerkraut, and kimchi. In baking, they can contribute to leavening and flavor development in sourdough bread.
Health notes
Bacterial cultures used in food are generally recognized as safe (GRAS) by the FDA. Many are considered probiotics, which are live microorganisms that may offer health benefits when consumed in adequate amounts. International bodies like JECFA have evaluated many bacterial cultures used in food. Evidence on the specific health benefits of different bacterial strains is an ongoing area of research.
Allergen info
Bacterial cultures themselves are not typically derived from major allergens. However, if they are grown on a medium containing allergens (like milk or soy), or if the final food product contains other ingredients from major allergens, then allergen labeling is required for those other ingredients. Not a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.