starter culture
Bacterial fermentation initiator
A starter culture is a preparation of microorganisms—bacteria, yeasts, or molds—used to begin fermentation in food production.
Bakers use sourdough starter to leaven bread.
Cheesemakers add bacterial cultures to milk.
Brewers pitch yeast into wort.
The culture kickstarts the biological process that transforms the base ingredient: She fed her starter culture every day to keep it active.
- kefirCultured milk drink
- yeastFermenting fungus
- yogurtFermented milk product
- live culturesViable microorganisms in food
- kombuchaFermented tea drink
active cultures · fermented foods · bacteria · acetobacter · cheese · cheese making · flavor profiles · penicillium · sourdough · tempeh · miso · levain · wild yeast · bread making · mother · lactobacillus · tangy flavor · inoculate
- dairymilk, butter, cream, cheese, yogurt
- fermentationyeast, brewers yeast, wine fermentation, wine yeast, wild yeast
- Cheesemakingrennet, cultures, curds, whey, coagulant
- sourdoughlevain, wild yeast, feeding, mother, discard
- Food Microbiologybacterial growth, microbial growth, spoilage, pathogens, pathogen
- Algaculturemicroalgae, macroalgae, seaweed farming, spirulina, chlorella
starter culturepreservatives
Decay-preventing substances
antimicrobials · bactericides · antibiotics · sterile environment