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Additives in food, particularly those containing bacteria, are microorganisms that are intentionally introduced to enhance various aspects of food quality and safety. These beneficial bacteria, often referred to as probiotics, can improve digestion, boost the immune system, and even enhance the nutritional value of foods. Common examples include yogurt cultures like Lactobacillus and Bifidobacterium, which ferment lactose into lactic acid, giving yogurt its characteristic tangy flavor and preserving it by creating an environment inhospitable to harmful pathogens. Beyond probiotics, other food additives can include bacteriocins produced by certain bacteria, which act as natural preservatives by inhibiting the growth of spoilage organisms and pathogens.
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