Lactic Ferments

Lactic ferments are live microorganisms, typically bacteria, that are used to ferment foods. They convert sugars into lactic acid, which gives many fermented foods their characteristic tangy flavor and helps preserve them. Common examples include Lactobacillus and Bifidobacterium species.

Manufacturers use lactic ferments to develop the unique flavors and textures of fermented foods like cheese, yogurt, and sauerkraut. They also act as natural preservatives by lowering the pH, which inhibits the growth of spoilage microorganisms. They are frequently found in dairy products, fermented vegetables, and some baked goods.

Lactic ferments are widely recognized as safe (GRAS) by the FDA for use in food. They are often consumed as part of probiotic foods, which some research suggests may support gut health. International bodies like JECFA have evaluated lactic ferments and their products. Evidence on specific health benefits is ongoing and varies depending on the strain and food matrix.