Lactobacillus lactis

Lactobacillus lactis is a species of lactic acid bacteria. It is a Gram-positive, facultative anaerobic bacterium commonly found in dairy products and the human gut. It is often used in the fermentation of milk to produce products like cheese and yogurt.

Lactobacillus lactis is primarily used as a starter culture in the dairy industry to ferment milk sugars into lactic acid. This process contributes to the characteristic flavour and texture of fermented dairy products such as yogurt, kefir, and certain cheeses. It can also be used as a probiotic ingredient.

Lactobacillus lactis is not listed as a food additive on the Register of Food Additive Authorisations, meaning it is used as a food ingredient or processing aid rather than an additive. As a live bacterium, it is considered a probiotic, and some research suggests potential benefits for gut health, although evidence is mixed and more high-quality studies are needed. EFSA has evaluated various strains of Lactobacillus for their safety and potential health benefits in the context of specific product claims, but no general safety evaluations or ADIs are set for the species itself. There are no widespread controversies regarding its use in food.