Live Active Cultures Live Active Cultures: S

Live active cultures are beneficial bacteria and yeasts that are added to foods, most commonly dairy products like yogurt and kefir. These microorganisms are naturally present in some fermented foods and are also specifically cultivated for use as food ingredients. They contribute to the fermentation process, which can improve texture, flavor, and shelf life.

Live active cultures are primarily added to foods to act as probiotics, which are beneficial for gut health. They are essential for the fermentation of dairy products, giving yogurt its characteristic tangy flavor and thick texture. They can also be found in other fermented foods like sauerkraut, kimchi, and kombucha.

Live active cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are associated with potential benefits for digestive health, and some studies suggest they may help with conditions like irritable bowel syndrome. International bodies like EFSA have also evaluated probiotics, recognizing their potential health benefits. While generally safe, the specific strains and their effects can vary, and research is ongoing.