Living Yogurt Cultures: L

These are live microorganisms, typically bacteria, that ferment milk to produce yogurt. Common examples include Lactobacillus bulgaricus and Streptococcus thermophilus, which are essential for the characteristic tangy flavor and thick texture of yogurt. They are added to milk and allowed to multiply under controlled temperature conditions.

Living yogurt cultures are the primary functional ingredient in yogurt, responsible for its fermentation and texture. They contribute to the product's characteristic sour taste and act as natural thickeners. They are found almost exclusively in yogurt and other fermented dairy products.

Living yogurt cultures are generally recognized as safe (GRAS) by the FDA for use in yogurt. These live bacteria are often referred to as probiotics, which some research suggests may offer benefits to gut health when consumed regularly. However, the specific health effects can vary depending on the strains present and the amount consumed. International bodies like JECFA have evaluated probiotics, but do not set specific ADIs for these live cultures.