Microbial Culture
Also known as: culture, active cultures, live cultures, starter culture
Microbial cultures used in food fermentation include species with long histories of safe use in fermented dairy and other foods. FDA maintains a partial list of microorganisms used in food.
What it is
Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
Ferments foods (yogurt, cheese, fermented vegetables, sourdough) producing flavor, texture, and preservation effects.
What regulators actually say
"FDA's Partial List of Microorganisms and Microbial-Derived Ingredients That Are Used in Foods."
Regulatory status
United States — FDA
Many starter cultures recognized as GRAS or QPS; specific organisms must be safe for use.
European Union — EFSA
EFSA maintains a Qualified Presumption of Safety (QPS) list.
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