Live And Active Cultures

Live and active cultures are beneficial bacteria and yeasts used to ferment foods. They are naturally present in some foods and are added to others to create specific flavors, textures, and health benefits. The most common cultures are Lactobacillus species and Bifidobacterium species.

These cultures are primarily added to dairy products like yogurt and kefir to aid in fermentation, which produces lactic acid. This acid gives these foods their characteristic tangy flavor and helps preserve them. They are also found in some fermented vegetables and probiotic supplements.

Live and active cultures are generally recognized as safe (GRAS) by the FDA for use in foods. They are often associated with improved gut health, though research is ongoing. International bodies like JECFA have evaluated probiotics, and EFSA has also reviewed their use. Evidence on specific health benefits can vary depending on the strain and the amount consumed.