Lactic Acid Bacteria Culture
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What it is
Lactic acid bacteria (LAB) are a group of bacteria that produce lactic acid as a byproduct of their metabolism. They are commonly found in fermented foods like yogurt, cheese, and sourdough bread. LAB cultures are used to introduce these beneficial microorganisms into food products.
Why it's used
LAB cultures are primarily used as a fermentation agent in baked goods, dairy products, and other fermented foods. They contribute to flavor development, texture, and preservation by producing lactic acid and other compounds. They are often found in breads, yogurts, and cheeses.
Health notes
Lactic acid bacteria are Generally Recognized As Safe (GRAS) by the FDA for use in food. They are considered probiotics, which are live microorganisms that may provide health benefits when consumed in adequate amounts. International bodies like JECFA have evaluated LAB, and EFSA has also reviewed their safety. Research is ongoing into the specific health effects of different LAB strains.
Allergen info
Lactic acid bacteria themselves are not derived from any of the 9 FDA major allergens. However, if the culture is grown on a medium containing allergens (like milk or soy), cross-contamination could be a concern. Gluten is not typically associated with LAB cultures.