Starter culture
Starter Culture
Starter culture (pronunciation: /ˈstɑːrtər ˈkʌltʃər/) is a microbiological culture which contains specific microorganisms that are used in the production of fermented foods and beverages. The term is commonly used in the context of food fermentation.
Etymology
The term "starter culture" originates from the practice of keeping a bit of dough from one batch of bread to "start" the next batch. The word "culture" in this context refers to the cultivation of microorganisms in a growth medium.
Related Terms
- Fermentation: The metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
- Microorganism: A microscopic organism, which may exist in its single-celled form or in a colony of cells.
- Yeast: A type of fungus that is used in making bread rise, and in producing alcoholic beverages.
- Bacteria: A type of biological cell. They constitute a large domain of prokaryotic microorganisms.
- Probiotics: Live bacteria and yeasts that are good for your health, especially your digestive system.
Usage
Starter cultures are used in the production of a variety of fermented foods and beverages, including cheese, yogurt, sourdough, wine, and beer. They are selected for their ability to contribute specific desirable characteristics to the final product, such as flavor, texture, and shelf life.
Types
There are two main types of starter cultures: mesophilic and thermophilic. Mesophilic cultures grow best at moderate temperatures and are used in the production of cheese, yogurt, and other fermented dairy products. Thermophilic cultures, on the other hand, thrive at higher temperatures and are used in the production of Italian-style cheeses and Swiss-style cheeses.
External links
- Medical encyclopedia article on Starter culture
- Wikipedia's article - Starter culture
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