Lactic Starter Cultures

Lactic starter cultures are live microorganisms, primarily bacteria, used to ferment foods. They are carefully selected strains of bacteria, often from the Lactobacillus, Lactococcus, or Streptococcus families, grown under controlled conditions. These cultures convert sugars into lactic acid, which is key to developing the characteristic flavors and textures of many fermented foods.

Manufacturers add lactic starter cultures to produce the tangy flavor and firm texture in dairy products like cheese and yogurt, and also in butter. They are essential for the fermentation process that gives these foods their unique taste and shelf life.

Lactic starter cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered beneficial by some health organizations as they can contribute to a healthy gut microbiome. International bodies like JECFA have evaluated starter cultures, and EFSA has also reviewed their safety. Evidence suggests they are safe and potentially beneficial when consumed as part of a balanced diet.