Lactic Acid Bacterial Cultures
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What it is
Lactic acid bacterial cultures are live microorganisms, often referred to as probiotics, that are used to ferment foods. They are naturally found in many foods and are also grown in labs for specific food applications. These cultures convert sugars into lactic acid, which helps preserve food and gives it a tangy flavor.
Why it's used
Manufacturers use lactic acid bacterial cultures to ferment dairy products like yogurt and cheese, and to produce fermented vegetables like sauerkraut and kimchi. They contribute to the characteristic tangy flavor and texture of these foods, and can also act as natural preservatives by lowering pH. They are commonly found in dairy beverages, fermented drinks, and some baked goods.
Health notes
Lactic acid bacterial cultures are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. Some strains are studied for potential benefits to gut health, though scientific consensus on specific health outcomes is ongoing. International bodies like the European Food Safety Authority (EFSA) have evaluated various strains for safety, often concluding they are safe under intended use conditions. Evidence regarding specific health benefits is still developing and is not universally agreed upon.
Allergen info
Lactic acid bacterial cultures themselves are not a major allergen. However, if they are grown on or in a medium containing major allergens like milk or soy, or if they are used in a product that also contains major allergens, cross-contamination can be a concern.