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Lactic And Aging Ferments
Lactic And Aging Ferments
Low concern
Lactic acid bacteria and traditional aging cultures are widely used in food fermentation with a long history of safe use; specific cultures are evaluated under microbial food safety assessment frameworks.
Found in
1 products
What it is
Mixed starter cultures of lactic acid bacteria and other microorganisms used to ferment and age dairy or meat products.
Fermentation cultures producing acidification, flavor, and ripening of cheese, sausages, and other fermented products.
What regulators actually say
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Regulatory status
United States — FDA
Lactic acid bacteria starter cultures are widely used as GRAS components in fermented foods.
European Union — EFSA
Many lactic acid bacteria are listed in the EFSA QPS (Qualified Presumption of Safety) list.
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