Yeast & Bacteria Cultures

Yeast and bacteria cultures are live microorganisms used to ferment foods and beverages. They are naturally occurring or can be cultivated in labs. The fermentation process transforms sugars into alcohol and carbon dioxide, or acids, changing the food's flavor, texture, and shelf life.

These cultures are essential for producing fermented foods like yogurt, cheese, bread, and alcoholic beverages. In packaged foods, they are often used to create the characteristic tangy flavor and effervescence in kombucha and other fermented drinks. They can also act as natural preservatives.

Yeast and bacteria cultures are generally recognized as safe (GRAS) by the FDA for use in foods. They are considered beneficial by many for gut health, though scientific evidence is still developing. International bodies like JECFA have evaluated various specific strains and their uses, generally finding them safe when used as intended. No significant health concerns are associated with their typical consumption in fermented foods.