Live Non-dairy Yogurt Cultures: S

Live non-dairy yogurt cultures are beneficial bacteria, often including species like *Lactobacillus* and *Bifidobacterium*, used to ferment plant-based milk alternatives. Similar to dairy yogurt production, these cultures convert sugars in the plant milk into lactic acid, creating a tangy flavor and thicker texture.

Manufacturers add live non-dairy yogurt cultures to plant-based yogurts and other fermented products to mimic the taste, texture, and probiotic benefits of traditional dairy yogurt. They act as a fermenting agent, contributing to the characteristic sourness and thickness.

Live non-dairy yogurt cultures are generally recognized as safe (GRAS) by the FDA when used in foods. These bacteria are known for their potential probiotic effects, which are associated with gut health. International bodies like JECFA have evaluated similar bacterial cultures for safety. Evidence regarding specific health benefits is ongoing and often studied in the context of overall diet.