Live And Active Cultures: L

Live and active cultures are beneficial bacteria and yeasts that are intentionally added to foods. These microorganisms are often found naturally in fermented foods or can be added during processing. They play a key role in the fermentation process, contributing to the unique flavors and textures of products like yogurt and cheese.

Manufacturers add live and active cultures to foods primarily for their role in fermentation, which develops characteristic flavors and textures. They are essential for creating the tangy taste and creamy consistency found in yogurt, kefir, and some cheeses. These cultures can also contribute to the preservation of certain foods by producing acids that inhibit spoilage.

Live and active cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are considered beneficial for gut health, and some research suggests they may help with digestion and immune function, though more studies are needed. International bodies like JECFA have evaluated some specific strains of probiotics. While generally safe, some individuals may experience mild digestive upset when first consuming foods with live cultures.