Fermentation starter

Fermentation starter is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A starter culture is a microbiological culture which actually ferments food. Fermentation starters are used in a variety of food preparation processes, including baking, brewing, winemaking, and cheese and yogurt making.

Etymology

The term "fermentation starter" is derived from the process it initiates, namely fermentation, which in turn comes from the Latin fermentum, meaning "to ferment", and the English word "starter", indicating the beginning of a process.

Types of Fermentation Starters

There are several types of fermentation starters, including:

• Sourdough starter: A mixture of flour and water colonized by yeast and lactobacteria that is used to make sourdough bread.
• Yeast: A type of fungus that is used in brewing and winemaking to convert sugars into alcohol.
• Lactobacillus culture: A type of bacteria used in yogurt and cheese making to ferment lactose into lactic acid.

Uses

Fermentation starters are used in a variety of food and drink preparation processes. They are essential in the production of many types of bread, beer, wine, and dairy products. They can also be used in the fermentation of other foods, such as pickles and sauerkraut.

See also

• Fermentation (food)
• Fermentation in food processing
• Food microbiology

References

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