Bacterial food cultures can be divided into starter cultures and probiotics.
Starter cultures have mainly a technological function in the food manufacturing. They are used as food ingredients at one or more stages in the food manufacturing process and develop the desired metabolic activity during the fermentation or ripening process. They contribute to the one or multiple unique properties of a foodstuff especially in regard to taste, flavour, colour, texture, safety, preservation, nutritional value, wholesomeness and/or health benefits.
Probiotics have a functional role, which refers to the ability of certain microbes to confer health benefits to the consumer.
Generally, the bacteria used as starter culture are not the same used as probiotics. There are, however, cases when one bacterium can be used both as starter culture and as probiotic. The scientific community is presently trying to deepen understanding of the roles played by microbes in food processing and human health.
The most important bacteria in food manufacturing are Lactobacillus species, belonging to the group of lactic acid bacteria.
Bacterial food cultures are responsible for the aroma, taste and texture of cheeses and fermented milk products such as yogurts, ayran, doogh, skyr or ymer. They contribute to developing the flavour and colour of such fermented products as salami, pepperoni and dried ham. Lactic acid bacteria converts the unstable malic acid  that is naturally present in wine into the stable lactic acid. This malolactic fermentation gives the stability that is characteristic of high-quality wines that improve on storage.
Lactic acid bacteria are also used in food supplements as probiotics which help to restore the balance in human intestinal biota.