Vegan Lactic Ferments
Lactic acid bacterial cultures used in food fermentation are widely consumed and considered safe. Many species hold EFSA QPS status and FDA GRAS status.
What it is
Cultures of lactic acid bacteria (e.g., Lactobacillus, Lactococcus) grown on plant-based substrates and free of animal-derived components.
Fermentation cultures for plant-based dairy alternatives, sourdough, fermented vegetables.
Why it's flagged
- rare bacteremia in severely immunocompromised individuals
What regulators actually say
"Lactobacillus, Lactococcus, Leuconostoc and other lactic acid bacteria are included in the QPS list."
"Microorganisms ... used in fermented foods have a long history of safe use."
Regulatory status
United States — FDA
GRAS for traditional fermentation organisms; specific GRAS notices for many species.
European Union — EFSA
Many lactic acid bacterial species included in EFSA QPS list.
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