Lactic Acid Bacteria

Lactic acid bacteria are a group of bacteria that produce lactic acid as a byproduct of their metabolism. They are naturally found in many foods, including dairy products, and are also used in food production. These bacteria are commonly used to ferment foods like yogurt, cheese, and sauerkraut.

Lactic acid bacteria are used as starter cultures in the production of fermented foods, contributing to their characteristic flavors and textures. They can also act as natural preservatives by lowering the pH of food, inhibiting the growth of spoilage microorganisms. They are found in dairy products, pickled vegetables, and some baked goods.

Lactic acid bacteria are widely consumed and are generally recognized as safe (GRAS) by the FDA. They are considered beneficial by some health organizations for their potential role in gut health. JECFA and EFSA have evaluated lactic acid bacteria and their metabolites. Evidence on specific health benefits is still evolving, and research is ongoing.