Thermophiles
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What it is
Thermophiles are microorganisms, like bacteria or archaea, that thrive in very hot environments, such as hot springs or deep-sea hydrothermal vents. In food production, specific strains of thermophilic bacteria are used to ferment dairy products. These bacteria are naturally occurring or intentionally introduced to convert sugars into acids and other compounds, contributing to flavor and texture.
Why it's used
Thermophiles are primarily used as starter cultures in the production of yogurt and kefir. They ferment lactose (milk sugar) into lactic acid, which thickens the milk and gives these products their characteristic tangy flavor. Their heat-loving nature is essential for the fermentation process, which often occurs at elevated temperatures.
Health notes
Thermophilic bacteria used in food fermentation are generally recognized as safe (GRAS) by the FDA. These microorganisms are considered beneficial probiotics by some, and are a key component of fermented foods. International bodies like JECFA have evaluated starter cultures, and EFSA has also reviewed their safety. Evidence suggests they can contribute to gut health, though research is ongoing.
Allergen info
Thermophiles themselves are not allergens. However, they are typically used in dairy products like yogurt and kefir, which are derived from milk, an FDA major allergen.