Lactic Culture

Lactic culture is a starter culture containing live microorganisms, typically bacteria, that ferment sugars into lactic acid. These cultures are naturally present in many foods and are also intentionally added to foods like dairy products and fermented vegetables. The fermentation process contributes to flavor, texture, and preservation.

Manufacturers use lactic cultures to produce characteristic flavors and textures in fermented foods, such as cheese, yogurt, pickles, and sauerkraut. They act as natural preservatives by lowering pH and inhibiting the growth of spoilage microbes. Lactic cultures are essential for the traditional production of many dairy and vegetable products.

Lactic cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered probiotics by some, which are live microorganisms that may confer a health benefit when consumed in adequate amounts. JECFA has evaluated lactic cultures and their products, and EFSA has also assessed their safety. Research is ongoing into the specific health effects of different strains of lactic acid bacteria.