Lactic Cultures And Probiotics

Lactic cultures are live microorganisms, often bacteria, that ferment sugars into lactic acid. Probiotics are a subset of these cultures, specifically defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. They are naturally found in fermented foods and are also added to some foods as a functional ingredient.

Lactic cultures are essential for making fermented dairy products like yogurt and cheese, giving them their characteristic tangy flavor and texture. Probiotics are added to foods like yogurt, kefir, and some juices to potentially enhance gut health. They contribute to flavor, texture, and are often marketed for their health benefits.

Lactic cultures and probiotics are generally recognized as safe (GRAS) by the FDA for use in food. Probiotics are studied for their potential role in gut health, immune function, and other areas, though research is ongoing and effects can vary by strain. JECFA has evaluated some lactic acid bacteria and probiotics, establishing acceptable daily intakes for some and not specifying limits for others. Regulatory bodies like the FDA monitor health claims made about probiotic foods.