Lactic Starter Culture Market to See Growth Owing to Fermented Food Demand

Lactic starter cultures are specialized bacterial preparations used to initiate fermentation in dairy, meat, and plant-based products, delivering consistent texture, enhanced flavor, and extended shelf life.

By converting lactose into lactic acid, these cultures improve the nutritional profile of yogurts, cheeses, sour creams, and fermented beverages, while also inhibiting spoilage organisms. The rising consumer preference for probiotic-rich foods and beverages has driven extensive market research and market insights into innovative strains offering digestive health benefits.

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