Treated With A Lactic Acid Culture

Lactic acid cultures are microorganisms, typically bacteria, that produce lactic acid. They are naturally found in many foods and are used to ferment sugars into lactic acid. This process is used to create a sour or tangy flavor and to preserve food.

Lactic acid cultures are used as a preservative and to add a tart flavor to foods. They are commonly found in dairy products like yogurt and cheese, as well as in fermented vegetables like sauerkraut and kimchi. They can also be used in beverages, baked goods, and processed meats.

Lactic acid cultures are generally recognized as safe (GRAS) by the FDA. They are a natural part of many fermented foods and are associated with gut health benefits due to their probiotic properties. International bodies like JECFA and EFSA have evaluated lactic acid and its salts, and they are permitted for use in food. Evidence suggests that probiotics can support a healthy gut microbiome.