Cultures

(General term used on labels to indicate microbial starter cultures used in fermented foods)

Description

• “Cultures” is a generic labeling term referring to selected microorganisms (typically bacteria, yeasts or molds) intentionally added to foods to trigger fermentation, modify flavour, improve texture, or increase food safety.

• Commonly used in dairy, meat, vegetable, bakery, and beverage fermentations.

• Includes groups such as lactic acid bacteria, bifidobacteria, propionic bacteria, yeasts, and molds, depending on the product type.

• The term may represent one or multiple strains and does not necessarily specify their identity unless required by local regulations.

Indicative nutritional values per 100 g

(Values refer to dried culture blends, not fermented foods)

• Energy: 0–20 kcal

• Proteins: traces

• Carbohydrates: traces

• Lipids: <1 g

  • SFA (first occurrence): trace

  • MUFA: trace

  • PUFA: trace

  • TFA: absent

• Minerals: small amounts depending on carriers

• Viability: typically 10⁹ – 10¹¹ CFU/g

Key constituents

• Live microbial cells (species vary by product).

• Cellular components: peptidoglycan, membrane phospholipids, enzymes.

• Protective agents in dried starters: maltodextrin, inulin, skim milk solids.

• Metabolites such as lactic acid (produced during use, not in the dry ingredient).

Production process

• Strain selection and characterization (safety, technological properties).

• Fermentation in controlled bioreactors.

• Harvesting through centrifugation.

• Concentration and washing of the biomass.

• Stabilisation through freeze-drying or spray-drying.

• Blending with suitable carriers.

• Packaging in moisture- and oxygen-protective materials.

• Production under GMP/HACCP, with:

  • identity verification,

  • purity testing,

  • viability assays,

  • absence of pathogens.

Physical properties

• Aspect: powder (white to off-white), sometimes granular.

• Odour: neutral to slightly tangy.

• Water activity: low (critical for stability).

• Dispersibility: readily dispersible in water or milk.

Sensory and technological properties

• Acidification (lowering pH in dairy and vegetable fermentations).

• Aroma development (via enzymatic pathways).

• Texture creation:

  • exopolysaccharides → viscosity and creaminess

  • proteolysis → flavour release

• Preservation: competitive inhibition of undesirable microbes.

• Colour development in specific fermented meats.

• Alcohol and CO₂ production (yeasts in bread, beverages).

Food applications

• Dairy products: yoghurt, kefir, fermented milk drinks, cheese.

• Meat processing: salami, pepperoni, cured sausages.

• Vegetable fermentation: sauerkraut, kimchi, pickles.

• Bakery: sourdough breads.

• Beverages: kombucha, kefir water, kvass, beer (yeast cultures).

• Functional foods with probiotic claims.

Nutrition & health

• Some cultures provide probiotic effects, depending on strain and dose:

  • support for gut microbiota balance

  • improved lactose digestion

  • potential immune modulation

• In fermented foods, cultures contribute to enhanced digestibility, bioavailability of nutrients, and lower lactose content.

• Effects are strain-specific and not guaranteed when cultures are used only for fermentation.

• Safe for the general population, with caution for severely immunocompromised individuals.

Portion note

• In fermented foods: functional levels typically 10⁷–10⁹ CFU/g at consumption.

• In culture preparations: 10⁹–10¹¹ CFU per dose (supplements vary widely).

Allergens and intolerances

• Cultures themselves are not allergens, but:

  • carriers may contain MILK or SOY (common in dairy cultures);

  • allergen declaration depends on formulation.

• Naturally gluten-free, unless processed with gluten-containing carriers.

Storage and shelf-life

• Store refrigerated (2–8 °C) unless designated shelf-stable.

• Protect from moisture, heat and oxygen.

• Shelf-life: typically 12–24 months for freeze-dried cultures.

• Viability decreases faster at high temperatures.

• Opened packages should be resealed carefully and used quickly.

Safety & regulatory

• Subject to regulations for microbial food cultures and, when applicable, probiotics.

• Requirements include:

  • strain identity (genus, species, sometimes strain ID),

  • absence of pathogens,

  • demonstration of safe use history,

  • allergen declaration when carriers are used.

• Production must follow GMP/HACCP and strict contamination controls.

Labeling

• Typically declared simply as “cultures” or “starter cultures”.

• For products with probiotics, species and strain must be listed (e.g., Lactobacillus rhamnosus GG).

• Some regulations allow generic listing unless the culture has specific physiological effects.

• Additional labeling may include:

  • storage conditions,

  • viability guarantee,

  • allergens from carriers.

Troubleshooting

• Slow acidification: low viability, poor temperature control → adjust inoculation and conditions.

• Off-flavours: contamination or unsuitable strains → improve hygiene or strain selection.

• Gas formation: presence of heterofermentative bacteria when not desired.

• Texture defects in dairy: improper incubation, wrong culture blend, proteolysis imbalance.

• Viability loss: exposure to heat/moisture → improve storage.

Sustainability & supply chain

• Microbial culture production has a relatively low environmental footprint, but energy is required for:

  • fermentation

  • freeze-drying

  • cold storage

• Wastewater and biomass residues must be managed properly (monitoring via BOD/COD).

• Cultures contribute indirectly to sustainability by reducing food waste through improved preservation.

Main INCI functions (cosmetics)

(as “Lactobacillus Ferment”, “Bifida Ferment Lysate”, etc.)

• Skin-conditioning

• Microbiome-balancing

• Humectant

• Barrier-supporting functions

• Used in probiotic-inspired skincare, serums, creams and barrier-protection products.

Conclusion

“Cultures” is a broad category encompassing microorganisms that drive fermentation, enhance flavour and texture, and contribute to food safety. They are essential in a wide range of dairy, meat, bakery, vegetable and beverage processes. When carefully selected and properly managed, cultures ensure consistent performance, product stability, and—in some cases—added nutritional or probiotic benefits.

Mini-glossary

• SFA – Saturated fatty acids: present only in trace amounts in carriers.

• MUFA – Monounsaturated fatty acids: minimal levels.

• Evaluate