Lactic acid bacteria and other bacterial cultures occur naturally in fermented foods.
Examples are yoghurt, kefir, sauerkraut, kimchi and lacto-fermented vegetables. They are created when bacteria convert sugar into lactic acid.
As food supplements, bacterial cultures come in capsules and powders, often with several strains, and as fermented herbal drinks.
In brief
- What they contain: lactic acid bacteria and bifidobacteria, usually several strains
- Natural sources: yoghurt, kefir, sauerkraut, kimchi
- Forms: capsules, powders, fermented drinks
Bacterial cultures at a glance
For these products we describe composition, origin and use.
Lactic acid bacteria, bifidobacteria and other bacterial cultures. If a product also contains vitamins, the respective authorised claims apply to those.
Good to know when taking it
Strains and amount: The product page shows which bacterial strains are included and how many CFU the daily serving provides.
Store correctly: Some cultures should be stored in a cool place. Follow the instructions on the label.
Regularly: Bacterial cultures are usually taken daily over a longer period. Stick to the recommended intake.
Fermented foods: Yoghurt, kefir or sauerkraut are an easy addition to everyday meals.
Viterna tipOptiolex Microbiome 13: A blend of 13 bacterial strains in capsule form from Optiolex in Styria. To the product
Frequently asked questions
All nutrient groups can be found under Nutrients.
Note: Food supplements are not a substitute for a varied and balanced diet and a healthy lifestyle. Do not exceed the recommended daily dose. Keep out of the reach of young children.