What are microbial cultures?

Microbial food cultures include bacterial food cultures, fungi and yeast. These organisms exist in foods, either naturally or are added, and provide acidification, texture and flavor as well as nutritional benefits to the consumers of the food containing such organisms. Probiotics (a special part of cultures) refer to “live microorganisms which when administered in adequate amounts confer a health benefit on the host.”

Why are microbial cultures added to food?

100-150 years ago cheese and fermented milk was made by spontaneous fermentation with the cultures naturally found in unpasteurized milk. Other traditional fermented foods, e.g. sauerkraut, pickles and wine, the foods are fermented by organisms contained in the vegetable starting material.

In some instances this is still the case, but as knowledge about microbiology advanced, so did the identification of specific starter cultures. For many fermented foods the characterization of the microorganisms responsible for the fermentation from the end of the 19th century led to the isolation of starter cultures from the specific food products, which could be produced on a large scale to supply factories involved in the manufacture of these products. Pure cultures provide better control of the process and ensure that the foods are always of the highest organoleptic quality and safety, with no mal-fermentation (and in worst case spoilage) and hazardous (pathogenic and toxigenic) microorganisms.

Using cultures in foods can improve the quality, safety, and shelf life of foods and add or alter texture, color, flavor, physiologic properties for the optimal taste and appearance of the final foods. Also, the added cultures can provide nutritional benefits to help promote and maintain gastrointestinal health.

What is the nomenclature used for microorganisms on food labels?

A microbial food culture preparation is an ingredient used at one or several stages of the manufacturing of foods. A microbial food culture preparation may be composed of one or several culture species, each culture species may then be composed of one, several or many strains. A species in microbiology is a collection of strains that all share the same major properties but differ in one or more significant properties from other collection of strains.

Different cultures are identified typically by the genus and species name. Genera, species and subspecies all have Latin names, which make the nomenclature universal, as the names are the same in all languages in the world.

What are some types of common cultures used in foods?

Lactic acid bacteria, fungi and yeast are among the most common cultures traditionally used in foods. Sometimes, specific cultures used in food will not be listed individually, and instead will simply be referred to as “cultured;” for example, “cultured milk.” However, the genus and species of cultures may be listed to identify a particular culture strain. Some common cultures in food products include:

How long have cultures been used in food?

The presence of cultures in fermented foods, bread, fermented milk, cheese, butter, vegetable products, wine and sausage predates recorded history. Modern food manufacturing using added cultures to enhance fermentations has its beginnings in the early 20th century.

Do cultures exist naturally in food?

Some foods, by definition, contain cultures. For example, fermented products such as cheese and yogurt could not exist without the presence of these organisms. These foods have been manufactured in large-scale production for many years.

Additionally, cultures can be found in small-scale production. Here, the cultures found are either adventitious, i.e. naturally occurring in the milk or cream, or derived from the previous day’s production.

What are probiotics?

In 2001, a Joint FAO/WHO Working Group defined probiotics as “Live microorganisms which when administered in adequate amounts confer a health benefit on the host.” A simpler definition of probiotics is live bacteria that, when eaten in adequate amounts, are beneficial to health.

What are some products that contain probiotics?

Probiotics are found in many foods, such as yogurt and other dairy foods, including milk, miso, tempeh, cheese, and some juices and soy beverages, bars and cereals. Probiotic supplements are also available.

What are some of the potential health benefits of probiotics?

Most probiotics are bacteria similar to those naturally found in the human gut. Friendly bacteria are vital to proper development of the immune system, to protection against microorganisms that could cause disease, and to the digestion and absorption of food and nutrients.

• Studies have found that probiotics may improve nutrient bioavailability of many vitamins.
• Pediatric studies have found that certain probiotics may aid in decreasing the rate of acute diarrhea and rotavirus shedding.
• Some studies have shown that, in the elderly, probiotics can improve constipation and regulate intestinal transit time.
• Some studies suggest that probiotics and active bacteria cultures may also improve lactose intolerance. The bacterial strain commonly used in yogurt can produce lactase enzymes. Therefore, people with lactose intolerance and children suffering from intestinal infection can often tolerate yogurt with active cultures.
• Some studies have found that probiotics may improve immunity by regulating lymphocytes and antibodies.
• Some studies suggest that probiotics, especially acidophilus, promote the growth of healthy bacteria in the colon and reduce the conversion of bile into carcinogens (cancer-causing substances).
• Some studies suggest that probiotics reduce the incidence and duration of cold-associated symptoms. They can help to reduce cough, runny-nose and flu-like symptoms, and significantly reduce the incidence of antibiotic prescriptions.

What type of claims are currently being made on products containing probiotics?

In order to make health claims, you must have scientific data to support your claim. The following are example of claims that appear on probiotic products.

• Provides live microorganisms that contributes to a healthy gut (digestive) track flora
• Helps maintain respiratory health
• Helps to naturally maintain your bodies defenses
• Shown to be antagonistic to GI pathogens, known risk factors in human disease
• Supports good digestion function
• Maintains levels of healthy bacteria/flora