Lactic culture: version 1

Saved 2026-09-10 10:56 by @benjaminsen: imported from the development database: pages built by discover and review runs, Sep 9-10 2026. This is the current version.

Source of v1

# Lactic culture <!--ingredient-->

## Identity <!--identity-->
name: Lactic culture
vegan: no
vegetarian: yes
allergen: milk
<!--/identity-->

## Relations <!--relations-->
| role | target | market | from | until | ended | status | source | note |
| ---- | ------ | ------ | ---- | ----- | ----- | ------ | ------ | ---- |
<!--/relations-->

## Aliases <!--aliases-->
| name                 | type   | locale | from | until |
| -------------------- | ------ | ------ | ---- | ----- |
| Lactic acid bacteria | search | en     |      |       |
| Lactic cultures      | search | en     |      |       |
| Mælkesyrekultur      | name   | da     |      |       |
<!--/aliases-->

## References <!--references-->
| ref        | url                                                             | title                                | accessed   |
| ---------- | --------------------------------------------------------------- | ------------------------------------ | ---------- |
| enwiki-lab | https://en.wikipedia.org/wiki/Lactic_acid_bacteria              | Wikipedia (en): Lactic acid bacteria | 2026-09-10 |
| lurpak     | https://www.lurpak.com/en/products/lurpak-unsalted-butter-250g/ | Lurpak: Unsalted Butter 250 g        | 2026-09-10 |
<!--/references-->

## About <!--about-->
The starter culture of lactic acid bacteria that dairies add to cream or milk. Lactic acid bacteria are gram-positive, acid-tolerant, generally non-sporulating bacteria of the order Lactobacillales, usually found in decomposing plants and milk products, which produce lactic acid as the major end product of carbohydrate fermentation.[^enwiki-lab] Their acidification is what links them to food fermentation, since it inhibits spoilage agents, and their metabolic products shape the flavour and texture of the finished food; the core genera are Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and Streptococcus.[^enwiki-lab] On butter wrappers the culture is declared with its milk source in brackets, as in "Lactic Culture (Milk)", so it carries the milk allergen.[^lurpak]
<!--/about-->