Lactic Acid Starter Cultures

Lactic acid starter cultures are live microorganisms, primarily bacteria, used in food production. They are naturally found in many foods and are cultivated in laboratories for specific applications. These cultures ferment sugars in food to produce lactic acid.

Manufacturers use lactic acid starter cultures to produce fermented foods like cheese, yogurt, and cured meats. They contribute to the characteristic tangy flavor, improve texture, and act as natural preservatives by lowering pH. They are commonly found in dairy products, pepperoni, salami, and other cured sausages.

Lactic acid starter cultures are generally recognized as safe (GRAS) by the FDA for use in food. The lactic acid they produce is a natural substance found in the body and is metabolized through normal pathways. International bodies like JECFA and EFSA have evaluated lactic acid and its salts, and have established acceptable intake levels. No significant health concerns are associated with the consumption of foods containing these cultures at typical levels.