Live & Active Yogurt Cultures: L

Live and active yogurt cultures are specific strains of live bacteria, most commonly Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are essential for the fermentation process that transforms milk into yogurt. They consume lactose (milk sugar) and produce lactic acid, which gives yogurt its characteristic tangy flavor and helps thicken its texture.

Manufacturers add live and active yogurt cultures to yogurt products to initiate and complete the fermentation process. These cultures are responsible for the product's identity as yogurt, providing its unique flavor, texture, and aroma. They are found exclusively in yogurt and related fermented dairy products.

Live and active yogurt cultures are considered by the FDA to be Generally Recognized As Safe (GRAS) when used in yogurt. These bacteria are often referred to as probiotics, which are live microorganisms that may provide health benefits when consumed in adequate amounts. While many studies explore the potential benefits of probiotics for gut health, the scientific evidence is still evolving. Regulatory bodies like EFSA have evaluated probiotics, and JECFA has also evaluated certain bacterial strains used in food.