Cultures And Enzymes

Cultures are live microorganisms, such as bacteria or yeast, used in food production. Enzymes are proteins that act as natural catalysts, speeding up specific chemical reactions. Both are often derived from microbial fermentation or extracted from plant or animal sources.

Manufacturers use cultures to produce fermented foods like cheese, yogurt, and sourdough, contributing to flavor and texture. Enzymes are used to improve dough handling in baking, clarify juices, or break down proteins and fats in various food processing applications.

Cultures used in foods like yogurt are generally recognized as safe (GRAS) by the FDA. Enzymes used in food processing are also typically GRAS or approved food additives. While some specific strains of probiotics (a type of culture) are studied for potential gut health benefits, these are not typically claimed for general food cultures. International bodies like JECFA have evaluated many food enzymes and cultures.