Live And Active Yogurt Cultures

These are live microorganisms, usually bacteria, that are added to foods like yogurt to help with fermentation. They convert sugars into lactic acid, which gives yogurt its characteristic tangy flavor and helps preserve it. Common examples include Lactobacillus species and Streptococcus thermophilus.

Live and active cultures are primarily added to dairy products, especially yogurt, to initiate and support the fermentation process. This process not only creates the desired texture and taste but also contributes to the food's shelf life. They are essential for the definition of yogurt in many regions.

Live and active cultures are generally recognized as safe (GRAS) by the FDA for use in yogurt and other fermented foods. They are considered beneficial by some health organizations for their potential role in gut health, although research is ongoing. JECFA has evaluated some specific bacterial cultures used in food, but does not set numeric limits for live cultures in general. Evidence for specific health benefits can be mixed and is an area of active scientific study.