Lactic Ferments
Also known as: lactic starters, lactic cultures, live yoghurt bacteria cultures, live yoghurt cultures, culture of acid-lactic bacteria
Lactic acid bacteria are GRAS in the US and hold Qualified Presumption of Safety (QPS) status under EFSA's framework. They are central to many traditional fermented foods and many strains have probiotic-associated benefits.
What it is
Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk or other substrates to drive fermentation.
Convert lactose/sugars to lactic acid, producing yogurt, cheese, sour cream, kefir, and fermented vegetables; contribute texture, flavour, and natural preservation.
Why it's flagged
- rare bacteremia in severely immunocompromised patients
- transferable antibiotic-resistance genes in some strains
- not strain-specific on labels - consumers can't tell which culture is used
What regulators actually say
"There are two representative safety assessment systems for food cultures: the Qualified Presumption of Safety (QPS) system in the EU, and the Generally Recognized as Safe (GRAS) system in the USA."
Regulatory status
United States — FDA
Lactic acid bacteria broadly GRAS for fermented dairy/foods
European Union — EFSA
Most LAB species hold Qualified Presumption of Safety (QPS) status
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