Back بادئات التخمر Arabic Кĕвелĕк CV Starterkultur German Iniciador de la fermentación Spanish Juuretis Estonian Levain naturel French Starter kulture Croatian Ragi ID 発酵スターター Japanese Ragi JV
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother[1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.[2][3]
Typical microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus, Aspergillus, Mucor, Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, Acetobacter, etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.[2]
Industrial starters include various enzymes, in addition to microflora.[2]
- ^ Alton Brown (September 21, 2005). "Good Wine Gone Bad". Good Eats. Season 9. Episode 8. Food Network.
- ^ a b c Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, Fermented Cereals: A Global Perspective, Food and Agriculture Organization, Rome, 1999, ISBN 92-5-104296-9.
- ^ Dilip K. Arora, Libero Ajello, K. G. Mukerji, Handbook of Applied Mycology: Foods and Feeds, Volume 3, CRC Press, 1991, ISBN 0-8247-8491-X.