Is tejsavbaktérium-kultúrák vegan?

Tejsavbaktérium-kultúrák, also known as lactic acid bacteria cultures, are a group of microorganisms used in food production to ferment dairy products such as yogurt, kefir, and cheese. These cultures consist of various strains of bacteria, including Lactobacillus bulgaricus and Streptococcus thermophilus, which work together to convert lactose, the natural sugar found in milk, into lactic acid. This process gives these foods their characteristic tangy flavor and creamy texture while also extending their shelf life. These cultures are often used in artisanal and small-batch dairy products to add complexity and depth of flavor to the final product.