Lactic Acid Bacillus

Lactic acid bacillus refers to a group of bacteria that produce lactic acid as a metabolic byproduct. These are often naturally occurring microorganisms found in fermented foods and the human gut. They can be cultivated and added to foods as live cultures.

Lactic acid bacteria are primarily used as live cultures in fermented foods like kombucha, yoghurt, and sauerkraut. They contribute to the characteristic tangy flavour and can act as natural preservatives by lowering pH. Their presence is often highlighted for potential gut health benefits.

Lactic acid bacteria are not listed as a food additive on the Register of Food Additive Authorisations in Great Britain, indicating they are used as ingredients, often as live cultures. Some strains are considered probiotics, which are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, according to WHO/FAO. Research into the specific health effects of different strains is ongoing, and while generally considered safe, individual responses can vary. EFSA has evaluated the safety of certain probiotic strains for specific health claims.