Lactic Acid Bacteria Cultures

Lactic acid bacteria cultures are live microorganisms, often referred to as probiotics. They are naturally found in many foods and are also used to ferment foods like yogurt, cheese, and sauerkraut. These bacteria convert sugars into lactic acid, which helps preserve food and gives it a tangy flavor.

Manufacturers use lactic acid bacteria cultures to enhance the flavor and texture of foods, and to extend shelf life through natural preservation. They are commonly found in dairy products like yogurt and cheese, as well as in fermented vegetables, dressings, and some baked goods.

Lactic acid bacteria are generally recognized as safe (GRAS) by the FDA for use in food. Some strains are considered probiotics, which are live microorganisms that may offer health benefits when consumed in adequate amounts, such as supporting gut health. International bodies like EFSA have also evaluated lactic acid bacteria and their use in food. Evidence for specific health benefits is ongoing and varies by strain.