Uses in organic processing/handling: Allowed as an ingredient or processing aid. Commonly used in in dairy products, baked goods, and fermented beverages. May be added to foods as a supplements, prebiotics, probiotics, and symbiotics to increase microbial abundance and diversity in the gastrointestinal tract. May be used as starter cultures for the benefit of the metabolites produced during fermentation such as: fermented plant and animal products, Japanese sake, soy sauce, miso, tempeh, kimchi, cassava, vinegar, and cocoa.
Reference on the National List: §205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).” (a) Nonsynthetics allowed: Microorganisms—any food grade bacteria, fungi, and other microorganism.